What's special about Himalayan Pink Salt for cooking/eating?

I bought a grinder of Himalayan pink salt yesterday because:
a.) I had heard of it and was curious
b.) It’s cool looking
c.) It was cheap.

Now what is special about the salt, other than the reasons I bought it?

Anybody use different salts for different applications? I hope one day to run into Hawaiian black salt, just because I love Hawaii and it sounds cool.

Anyone have a salt collection?

Nearly identical to what I bought for $2 at Big Lots, FYI.