Until recently, I didn't really get the idea of a finishing salt. If you salt your food while cooking, why would you want to add more are the end? But, I have been enlightened. That extra little crisp. That added layer of mineral enhancement. Sometimes with additional flavor elements, like smoke! So good. Having lots of fun experimenting with the little collection I've acquired. My favorite right now are szechuan pepper salt (really good on roasted winter squash) and fume de sel, a chardonnay barrel smoked salt. Yum!
From the top: Oregon made Snowflake Salt, Sel Gris, Fume de Sel, Szuchuan Pepper Salt, Maldon, Alderwood Smoked Salt.