As a home cook and wannabe chef, I delight in all things culinary. Whenever I travel, I find myself in a cooking class or two, on a wine tasting or cellar tour, and in every shop that devotes itself to gastronomy. Linnie and I have made it a practice that wherever we go, we seek out gourmet ingredients to shove into our bags and bring back; it’s like taking a piece of that place home. My luggage will often contain several bottles of wine or champagne, jams and conserves, condiments such as vinegar or mustards, and our favorite, salt!
Part of the bounty from abroad! 
From the mines of Salzburg, Austria
Many years ago, we began seeking out salt in France, and little did we realize, we started an ongoing obsession with finding a variety of types and flavors to add to our arsenal. At home in Atlanta when purchasing salt, I usually look for Himalayan pink salt, sea salt, or Kosher salt, but about a year ago I stumbled across a locally-owned company called Beautiful Briny Sea when my CSA added a free tin of it to my weekly delivery. I used it in chicken salad and realized the flavor boost it added. From then on, I have used it on a daily basis in everything: a coating for roast chicken and burgers, in salad dressings, in sauces, in rice dishes– you name it. I have gone through tins and tins of it as this perfect blend is a game-changing flavor revelation. Check out their website to browse all of their products. The attention and care shown with the ingredients take me right back to France; maybe now I don’t have to shove so much salt in my carry-on!
One of my favorite super simple recipes is to make homemade pinto beans for my rice and bean bowls. It is just 4 ingredients, and as you may have guessed, the secret is this salt.
Smoky Beans Recipe
½ yellow onion finely chopped- I use Vidalia when in season
2 teaspoons of Avocado oil
1 can of pinto beans undrained
1-2 TBS Smoked Spanish Style Paprika- I use Penzeys brand
Magic Unicorn salt to taste
Chopped cilantro as garnish
In a saucepan, soften the onion in the avocado oil for about 5-8 minutes. Add the can of pinto beans, paprika, and salt, and cook for another 15 minutes on low-medium until the flavors have combined. Taste and adjust for seasoning. Top with cilantro!