Originally Posted by treyb
What kind of salt do you use. Do you use different salts for different applications?
plain Alps salt for boiling pasta/potatoes
small granule sea salt for other cooking/baking
coarse sea salt in the salt mill
fleur de sel on avocado and sometimes on other fruits likes peaches/pears
stone salt in some store-bought organic spice mixes
So I mainly use different variations of sea salt.
I don't recall ever having seen salt declared as certified organic where I live & shop either.
It would be hard to consider it as such IMO, because of course salt is only harvested, but not really "grown" agriculturally.
Organic stuff here if salted usually has sea salt in it too.
The caption on the (Slovenian/Adriatic) fleur de sel I'm using at the moment reads
Salz ist Meer, das nicht in den Himmel zurückkehren konnte.
= Salt is sea (ocean) that could not return to heaven.(or the sky, but I prefer the first - there is only one word for both sky and heaven in German)