Description
Single origin Himalayan pink salt. From the world renowned mines in Punjab region of Pakistan.
Himalayan pink salt has been formed over hundreds of millions of years therefore it has different superiorities over sea salt. Because it is extracted by hand the mineral content is intact and it contains natural iodine, while sea salt looses its mineral content in the evaporation process and its iodine content is added to it.
Pro tip: Crush coarse pink salt in mortar and pestle or spice grinder if you want more control over grain size in rubs or marinades. Save pink salt for moments where it can stay on the plate. Use it in dry rubs, compound butters, finishing salts or seasoning blends where its flavour and texture matter.
Try to avoid cooking with pink Himalayan salt. specially adding it to boiling water for pasta and vegetables. In water, the unique mineral profile, and therefore the subtle flavour is lost. At that point, you’re essentially throwing expensive salt down the drain.
- This product is packed on premises that handles nuts, seeds and cereals.
- Packaging is made from NatureFlex. It is completely biodegradable and compostable.
