Himalayan Pink Salt is a delicious addition to any cook's spice cabinet. It has an earthier sort of saltiness to it that seems to do particularly well at playing up the umami aspect of whatever it seasons. For that reason, I've found it to be perfectly suited to seasoning meat, and as a finisher for roasted potatoes or vegetables--or even garden-fresh tomatoes. It's not an obtrusive sort of saltiness. The best way to describe what it does is to make things taste like themselves, but BETTER than you ever thought possible.