Himalayan pink salt is natural rock salt mined in the Himalayan region of Nepal. The salt is often a pale, pinkish-green color due to minerals impurities present in the ore. It's also widely used as an alternative to table salt and as a natural product for food presentation, tableware, lighting and even bath products.

High pressure treatment and filtration to take place in order to purify the salt. High pressure treatment removes particles and impurities such as dust, bacteria, and even oil from the rock, while filtration involves removing all the impurities except for trace minerals like calcium, magnesium and iron. Once the salt is purified it can be added to the foods we use as a kitchen alternative.

High pressure and filtration also prevent harmful toxins from accumulating inside the salt and make it safe to use in dishes and even food. Himalayan salt has a unique texture that allows the smooth and silky texture of the salt to not only be appealing on the palate but also to absorb flavors and aromas as well.

When choosing your salt be sure to choose a type of salt that suits the dishes you prepare with it. For example, if you're using Himalayan salt for food and cooking purposes, you'll want a white salt. A white salt will absorb more flavors and smells, especially when mixed with fruits and other acidic ingredients. If you're looking to add to your dishes, look for white sea salt.

Himalayan sea salt will retain its texture and quality for longer than other salt types and will also allow the flavor and aroma to penetrate deeper into the dishes. If you want something that will last a long time, try Kosher sea salt.

Because Himalayan salt comes from volcanic soil in the Himalayan mountains, it's rich in minerals and has a unique smell and taste. The flavor is similar to licorice, which has a distinctive bitter aftertaste, and is known for its ability to be soothing to the palate and respiratory system.

Salt can also be harvested from other sources in the world such as the Himalayas, Australia, Africa and New Zealand. It's often hard and brittle, but can also become silky and shiny when being processed.

Soaking in water or boiling your salt in a salt pan will help to release the best flavor and texture of the minerals. If you prefer to just sprinkle it on the foods you prepare, try sprinkling it into salads or on vegetables and crackers.

Cooking with Himalayan pink salt makes it possible to bring out the natural flavors in the food and the colors that would otherwise have been lost by cooking with salt. In addition to creating a more flavorful dish, it also helps to prevent the formation of crystals and stones in the food. These are caused by low levels of acidity and magnesium, which are both elements found in high levels of salt.

Using Himalayan salt as a seasoning for sauces is very useful when using cooking techniques that don't involve cooking from scratch. For example, a marinade will go a long way toward giving you a unique and flavorful sauce that is often lacking in commercially prepared recipes. Many people like to marinate their foods in a salty liquid for a day or two before cooking to make sure the flavors really pop.

Salt can also be used as a garnish on meals to add a hint of flair to the cooking techniques you choose. Many recipes call for a dash of salt, but for most people, just sprinkling it over food that's already on the table just doesn't cut it. Adding a little salt to some hot tea will lend a nice touch to any drink.

Cooking with salt is a great way to add a special touch to any meal, and it's also a great way to save money. In fact, salt is the most inexpensive of all the essential household ingredients so there's no need to pay a fortune for expensive salt to cook with.