— Tamra Adams

There are flavored salts, you know, these obviously flavored salts with us, with ghost pepper or with curry powder or something else. Uh, so let's put all those to the side and just focus on, you know, uh, regular salt that, that comes from the ocean or from from the earth in some, in some way. Uh, I would say any of those are fine. Um, and, and, uh, so long as it suits your, your palate and, and other factors around acquiring that salt. Okay? Um, you know, many recipes call for a neutral salt, like, uh, a kosher style salt. Um, but there's not much flavor associated with that. If you were to, to use what might be called, you know, in, in artisan salt, uh, you know, let's just call it, um, something made in a smaller batch production method from someplace. Uh, and I've had many from, from around the world, and they have beautiful flavors from all the minerals that are present and they taste good, and they, uh, add really, uh, more, uh, more interest to the food. And, uh, so if you're gonna reach for something like that, I think it's probably a good thing. Uh, as I mentioned earlier, in today's program, many of those salts are categorized as finishing salts, and they command a higher price tag. Unfortunately, I think if one's budget can, can handle, uh, the use of that sort of, uh, salt on a daily basis, that's the way to go, because it really is flavorful in a natural sort of way. Okay? Um, but I don't, uh, yeah, I, I don't have any issues, um, in terms of my pickiness toward what kind of salt to use. It's it, and so I leave it to you, uh, Tamara to, uh, to maybe test out, you know, two or three or four kinds. Uh, for example, at, uh, my local grocery store, um, I've seen a set of, of six or so different salts in small quantities, uh, that are, that's sold. And, um, if you can find something like that, uh, it's an easy way to try out some different salts, you know, without spending too much money and without having large quantities of salt in the cupboard.