I’ve been using this stuff for a while. It’s from an indigenous-owned company, and they make these smoked salts in various flavors (I have the nasturtium one). It’s good on most everything non-dessert, but because it gives food a big hit of that umami/savory flavor that vegetables are often lacking in, it’s great for vegetarian/vegan dishes to stimulate those tastebuds.
I’m wondering what the purpose of the nasturtium is. I’ve eaten them before and they just taste like leaf. I can’t imagine they’re adding a lot to the flavor.