Description
Where does Himalayan salt come from?
Himalayan pink salt is formed over 300 million years from unpolluted seas that once sat at the foothills of Himalayan mountain range. It is mined in salt range mountains (South of Himalayas in Pakistan). The region is known as Punjab, named by the Persians when they used to rule the region.
The word Punjab comes from the Persian (Farsi) word Panj Ab, which means five waters. The region was given this name because it contains five rivers that lead into the great Indus River.
Concise History of Himalayan Pink Salt
It is widely believed Himalayan rose pink salt was discovered by Alexander the Great’s army. Although local tribes and cultures are believed to have been using the salt in the region before Alexander the Great arrived in the region, but we accept the history of this salt began with the Macedonian army.
The legend says, Alexander the Great was resting his army in northern Pakistan Khewra region when some soldiers noticed the horses were licking the rocks in the area. After investigating it, they found out the rocks were actually salt. This turned out to be a small surface area of the word’s biggest rock salt mines today.
What is Himalayan Salt?
Himalayan Salt is a rock salt that has a natural pink hue, this is due to minerals like magnesium, potassium and calcium. Because of this wonderful appearance it has also made its way into our home decor.
Himalayan salt has a more salty flavour than table salt therefore we should be more attentive and use less of it.
Another characteristic of Himalayan salt is its low sodium content, this is due to it being large crystals.
Is Himalayan Pink Salt Healthier than refined salt?
In order to refine salt, it must be put through heavy processing such as mixing it with anti-caking agents. If you want to avoid these additives then yes, Himalayan Pink salt is a better alternative. But remember Himalayan pink is still salt, and one must always watch their salt intake.
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 may differ from the picture.
