An article on different types of salt mentioned a couple types I wasn’t aware of. Danish smoked salt has a Viking heritage, from the days when salt was made by boiling sea water in a metal pot over an open fire. The wood smoke imparts a smoky flavor, and different woods make a difference in the taste of the salt. Black Salt (Kala Namak, Sanchal) is used in Indian snack foods, and, from what I can gather on the web, comes from mainly from Pakistan and is ground from mineral salt deposits. Its color ranges from pink to dark purple. Mentioned in another article is Peruvian Pink Sea Salt which comes from an ancient, underground ocean and is colored by bacteria and algae in the ponds fed by the ocean. It is hand harvested and transported to town on burros.