Himalayan pink salt is a crystalline rock salt that has its origins in the mountains of the Himalayas in northern India and in the arid desert regions of Pakistan and Northern West Pakistan. Himalayan salt can be identified as pink or purple in colour, which has the unique characteristic of having an increased density of impurities at higher temperatures. This increased density imparts a pink or purple hue to the salt's crystals, and this impurity in itself is what gives it its distinctive colour.
Himalayan salt rocks are formed by the precipitation of mud and water. The sedimentary rock layer under the mud layer is known as the'slab' and it is composed of millions of microscopic calcite crystals, tiny mineral crystals and iron oxides, all of which contribute to the formation of this sedimentary rock. On the uppermost layer is a fine-grained salt deposit, called 'rock salt'. It consists of a mixture of these different types of minerals that have been dissolved from seawater, with the added impurity of impurities from human activities such as industrial pollution and agricultural runoff.
Pink Himalayan salt, which has an increasing number of impurities, is the salt that you want to use for cooking purposes. The Himalayan pink salt has a rich, creamy, slightly sweet taste which makes it very good in many dishes. Its unique purple color is the result of its high concentration of impurities, which makes it a more suitable choice for food preparation than table salt. Himalayan pink salt has an important role to play in the production of foods because of the way it reacts with other ingredients. The high concentration of impurities in the rock salt makes it ideal for use in the preparation of soups and stews, and in cooking a variety of dishes.
It has been said that pink salt can have a profound effect on the health of the user and, in particular, its immune system. Himalayan pink salt can boost the immune system by boosting the body's ability to fight bacteria and viruses, by reducing the number of harmful free radicals and by stimulating the body's natural healing systems. These effects help to ensure that the body is able to fight infections and maintain healthy immunity to illnesses.
One of the many uses of Himalayan pink salt as an ingredient in food is as a flavouring agent, making it suitable for baking and cooking. It is used in cakes and cookies, ice cream, confections, ice cream toppings and even as a flavouring agent in fruit desserts. It is an ideal addition to chocolate cakes and sherbets, and also works well in the preparation of sorbet, butterscotch sachets and sherbet fudge. The pink Himalayan salt can also be used to make a sweet confection called 'methi' that comes in a variety of flavours such as vanilla, chocolate, rum, caramel, cherry blossom and fizzy tea.
Pink salt has also been used in making toothpaste, and although it tastes somewhat bitter, it is a useful ingredient in these preparations as a preservative. In a study conducted by the Indian Journal of Nutrition, it was found that the salt was effective at retaining the flavour of the toothpaste after use.
Pink salt has a number of properties that make it ideal for cooking. It is used in many recipes in Indian cooking, for example, the 'bhangra' 'pulav' recipe. The use of the salt in these recipes makes it easy to add and it is not too salty and it is not sticky. It is available in a range of strengths from one gram to a kilo, and therefore it is easier to measure.
The salt in pink salt is relatively stable and does not change in temperature and hence it is ideal for use during hot summer days and nights and at rooms that need to be kept cool or warm. It is ideal for use in the oven as well, and is safe for cooking with and without oil. It is good at retaining heat and is easy to use.