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Maldon Sea Salt - This salt is cultivated by evaporating sea water. It comes in large, crumbly flakes and has a distinctive mineral taste. I finally found some in a gourmet shop on the other side of town and have resolved to never use regular table salt again. There are a few other exotic varieties of salt that I'd still like to try, French 'Fleur de Sel', which is considered the rarest and best salt from a batch of sun-evaporated sea salt. Or Hawaiian Red Sea Salt, which gets its colour from the iron oxide in the clay in the water that the salt comes from. The flavour differences that you can get from a dish depending on what kind of salt you use is amazing.
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