I always thought that salt was salt, where flavour variability was limited to very salty or less salty. After reports that Himalayan salt had high levels of contaminats, I was on the hunt for a new replacement . A product with a good mineral profile, that has better traceability. On a trip to Wales I discovered Halen Môn. I then realised that there was more to salt than salt, and was impressed by the entire range. The products have such great flavour profiles, that feel well rounded and balanced where the saltiness doesn't linger. They are now the only 'salty products' that I use where I am now exploring their sauces range.