Himalayan salt is natural rock salt mined in the Kashmir region of Pakistan. Its pink color is due to impurities that exist within the rock's interior. It is primarily used as an industrial grade product as industrial table salt, yet is also commonly used in food presentation and cooking, tableware, decorative accessories, and bath products. In addition, it is used as an agricultural soil conditioner. Because of this, it is often used in landscaping applications.
Pink Himalayan salt is mined primarily from the Pangani-Kapalbhati Salt Field. The pink color comes from a chemical called "lithium sulfate." As the name suggests, the rock salt is formed through the precipitation of magnesium and sodium sulfates that naturally occur within the rock. The magnesium content increases due to the evaporation process. The resulting crystals are then crushed and the sodium and potassium salts separated.
Although the pink salt is not commercially produced, it is commonly found in many households. Some manufacturers use the pink salt in recipes and as a decorative accessory in their home, while others utilize it for medicinal purposes.
The Himalayan pink salt is popular in many types of foods, as well as in the design of dishes. For example, in Asian cuisine, it is commonly used in stir-fries and stews, and is often used to add color and texture to soups and stews.
Although the pink Himalayan is relatively inexpensive and widely available, it is not suitable for all kitchens. This salt should never be used in high heat settings, as it will actually melt. To use it in a high heat environment, heat it on a low setting. Also, it is advised to store the salt in a cool, dry location to prevent oxidation from occurring.
In addition to its beauty and practicality, the pink Himalayan is known for its ability to enhance flavor. It can reduce the vinegar taste in baked items and make stews and sauces more appealing and appetizing. This quality is also important when using it to make decorative items, such as tableware or lamps.
The pink salt is used in cooking, because it helps remove fat and oils from the food. This can be used as a garnish in foods that require salt such as steak and seafood, to help enhance the flavor of the meat.
Because pink Himalayan is so popular, manufacturers make a limited quantity each year, so it is not uncommon to find a bulk order, which can sometimes be expensive. However, many retailers offer a free sample if a customer makes a return purchase.
Because the pink salt is soft and silky, it can easily lather up a dish without the need for soap. It can be spread on the top of fish, vegetables and other food with little effort, or it can be drizzled over top of meats, baked goods and desserts. It is ideal for use when serving pasta, meatballs, shrimp, or any other high volume dish that may require a lot of butter or oil.
Although some consumers think pink Himalayan salt is too salty, in reality it is very close in its saltiness level to regular table salt. If used in moderation, this salt is fine.
When using the pink Himalayan in cooking, it should be used sparingly and under the guidance of a qualified professional in order to avoid any damage to the food. In most cases, if it is not used in its recommended amounts, the product should be thrown out or given away.
It is a common belief that pink Himalayan is very alkaline and can cause a discoloration of fruits and vegetables, but in truth this salt will not harm the foods you eat. Even though the product does not contain any minerals, it is still a good idea to read the labels before adding this salt to your menu.