Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Problem:What is the difference between pink salt and more typical coarse salt (e.g. sea salt)?I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is it used differently, etc.Since there may be more than one kind of pink salt, I'm talking specifically about "Himalayan Pink Salt".
Solution:
Pink salt vs regular salt