The Seattle Times - I am standing in ChefShop.com's Seattle warehouse with president/owner Tim Mar. He places before me a dozen specialty salts in neatly packed plastic bags and dainty glass jars. Gone are the days when salt meant just a blue box of Morton's. We are tasting exotic crystals and flakes from around the world. Known as finishing salts, they are added just before serving or at the table to enhance food and add pizzazz to even the simplest dishes.