I walk down the spice aisle of my local grocery store. It smells like pepper and cinnamon, but all I need is salt. Scanning the shelves of alphabetically arranged spices, it isn’t there. It has a display all its own, just to the left. And there’s not just one type. There are many. Mediterranean sea salt, iodized salt, black truffle salt, kosher salt, smoked salt, the list goes on. But what’s the difference? According to Samin Nosrat, in her bestselling book, “Salt, Fat, Acid, Heat”, salt is the “most important element of good cooking,” so you have to have it. But what kind should you get? Well, it depends on what qualities matter to you. Is it the geology? The chemistry? The size of the crystal grains? Or maybe the flavor…