A culinary trend began in the early 2000's to start adding flavorings to salts. One of the leaders was truffle salt. A salt combined with little bits of black truffle. Since then salts have been combined with flowers like lavender, herbs like rosemary, and chiles like chipotle. These salts are used as "finishing" salts, that is, added to the food at the serving point, not during the cooking process.