"There are different levels of acidity, and different types of salt are suited in different preparations." Among the many salts stocked in his kitchen are: fleur de sel from Breton; fleur de sel from Ile de Re; tonton salt from the South of France, which is good with starchy ingredients, deep sea Japanese salt, which works well for curing or salt crusting ingredients; purple salt
from South America that tastes of limestone; and Maldon sea salt from England, good when used with frozen items like ice creams or sorbets.
Actually, the meteorite does have additional purple salt
crystals, and I would be willing to part with some in the interest of science.