Himalayan salt originates from the millions of years old salt mines in the Punjab region of Pakistan, where salt is still mostly mined by hand from the pure, unspoiled mountains of the Himalaya. This represents the most natural, purest and oldest type of salt on Earth. No industrial procedures are applied in the mining and processing of the salt as none are needed. The excavated blocks of salt are cut to the desired shape or grinded, making them ready to use.
A HIMALAYA LÁBÁTÓL, PAKISZTÁN MÉLYÉRŐL
MINT EMBEREK A SÓT!
Its color ranges from white to deep red, which is due solely to its mineral content as it contains no artificial coloring or additives. Its pink hue is due to its iron oxide content. Black Himalayan salt (also known as kala namak) can be used to provide the flavor of eggs thanks to its sulfur content. The brighter, white and pink salt has no special flavor like black salt.
Apart from being entirely natural and unrefined, the greatest difference between Himalayan salt and regular salt is that apart from sodium chloride, it contains a number of additional minerals, such as potassium, magnesium and calcium. Naturally, these are present in small amounts in Himalayan salt, yet this is still more than what is contained in artificially cleansed salt.
Its dietary use is the same as regular salt, yet Himalayan salt has a wider range of applications. It can be used as a bath salt or for solutions to cleanse the throat and nasal passages. It can also be used to make a warm salt pillow for mitigating ear or joint pain. Additionally, it is even used to make salt lamps and candleholders. Not to mention that large blocks of salt are great for decoration purposes on the kitchen counter or plates.
