In France, they make quite a deal over sea salt in cooking. It can be from this region or that, etc. To me, it's sodium chloride with some impurities.
I don't generally like impurities, in mind or in salt. Some folks can taste the iodide added to Morton's, I can't.
The wife smells all sorts of things I don't, probably because A) I don't pay attention, and B) because I spent 4 plus years around very smelly organosulfur compounds.
I have her taste the wine at restaurants instead of me. She spots a corked wine quickly when I might just not really pay enough attention.
I like wine, obviously, but I do not have a very discerning palate.
Almost one full percent of our air is Argon, and of course most of it is nitrogen. I recall some ads for tires that were "nitrogen inflation".