I've smoked meats for quite a few years, and subscribe to a forum dedicated to the art. I recall a conversation about attempting to create smoked salt. The conventional wisdom was that it was not possible as there is nothing for the smoke particles to adhere to on the surface of the salt crystal.
I strongly suspect smoked salt is a mixture of regular salt and some unknown proprietary substance.
I once got some salt from the Bonneville salt flats in Utah. It had an ingredient list which included a great many trace minerals which are good for you (for me, too!). Unfortunately, i haven't seen it since.
Really? I've seen a lot of private "sea salt makers" there quite recently. (They are mainly family-run small businesses, organised e.g. in La coopérative - Les Salines de Guérande
I bet you are right. That's the only time I favor green chili.
Gives it just a little kick and a touch of smoke.
I bought some jalapeno ketchup recently because it was on clearance and it is WONDERFUL on eggs!