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I'm not quite sure how it happened, but I have 13 different types of salt in my spice cabinet. Excepting three of those, the other ten are all sea salt. Unless I'm baking, the sea salts get used the most, as they tend to have more flavor to them.

I got this salt sampler a while back, and while I've not used every one of the salts, it got me interested in salt - the subtle taste, and how it interacts with the rest of the dish. My favorite in that sampler is the smoked. Just a touch can really add depth to vegetarian meals.

I also have a small amount of merlot-infused sea salt that I am going to make truffles with. Mmmm.

My favorite salt, though, (and that sounds so bizarre) is the Sel Gris De Guérande.