Imagine a nice food family feast gathering. Good cutlery, silk sheets and apple cinnamon juice. Veggies steamed, baked and sautéed on the table. Then, someone needs the salt and reaches for it and yells: why is it PINK?! Well, because it is Himalayan!
The Himalayan verge mountains go across Asia; Nepal, China, Myanmar, Bhutan, Pakistan, India and Afghanistan. Mount Everest is commonly linked to Himalayans according to people, since it is the highest mountain peak in the world, but salt is another fact to remember.
A long time ago, maybe hundreds or thousands years ago, some crystal sea salt under the Himalayans was covered by a lot of lava. This was all in an icy and cold environment all the time, so the lava was supposedly giving protection to the salt from pollution and this caused the belief that Himalayan salt is the most pure in the world. It is extracted by hand from those mountains and sold on the markets.
Why the color pink?
Pink has many hues, but red and white in this salt means it is rich with iron and many minerals.
Just like there are minerals and vitamins in fruit and veggies, it is the same with this salt. This salt was made naturally from synergy sodium processes.
Synergy means interacting between several components for an effect bigger than each individually.
Iodine- the natural salt is abundant in iodine so no extra artificially needed.
Less sodium in a serving- this salt is the same structure as table salt but the crystal shape is bigger than regular salt so volume is too. This salt even has less sodium in ¼ t. serving size since sea crystal salt need less room in cutlery than the tiny regular salt grains.
80+ minerals and other elements- this salt has many minerals inside that were created by nature only – 85.62% sodium chloride and 14.38% rest of minerals like sulphate, calcium, magnesium, bicarbonate, potassium, bromide, strontium and fluoride.
Optimal benefits of Himalayan salt:
- Balanced electrolytes
- Balanced pH (alkaline/acidity) and better acid reflux
- No muscle cramps
- Better metabolism
- Stronger bones
- Lower blood pressure
- No goiters
- Better intestines nutrients absorption
- Better circulation
- Removing toxins
Also other benefits are said to be: better libido, slowed aging process, and detox of the whole body.
Pink vs. Sea salt
The pink one originates from mountains but still is considered a sea salt. Every salt kind comes from some water of any kind; ocean or salty water lake. But, Himalayan one is the purest of all.
Table salt is worse than Himalayan salt
The regular table white salt does not have all the good nutrients and minerals, besides sodium and chloride. It is also chemically cleansed and bleached and even heated a lot.
To add to this, it was under anti-cake agents that stop the salt from blending with water ina special container. Those same agents stop the dissolve in our organism which causes a buildup and that buildup goes into the organs and their tissues making us feel sick.
To sum up this part, the salt iodine that is added is synthetic most of the time and cannot be processed by us well. In US, astonishingly, 2% of salts can be additives.
Too much using of pink salt
Cooking and curing- opt for pre-ground salt or special salt grinders
Salt slab- these are used as serving platter form and these slabs will give an enhanced taste and mineral form in the salt. When chilled: sushi, with fruit décor, veggies or cheese. When frozen: cold desserts, sorbets. When heated: use the slabs on veggies, fish fillets, shrimps or thin beef slices or for fried eggs. The density of the blocks goes well with heat and heat travelling.
This salt is by nature anti microbial and to clean it you just need water or scrub.
Décor- use it in containers or as sprinkles for food.
Bath- put it in a tub to have a detox bath. The nutrients in the salt will relax your sore muscles and improve circulation. It has more than 80 minerals good for the skin.
Potpourri holder and essential oil diffuser- on the web, there are lots of décor items that use pink salt as rock for décor.
Purify the air- the crystal rock lamp used for pure air are purchased on the web also.
So, don’t be shocked if you see PINK salt.
If you are a meat eater, use brining. This is a must for dish with meat, makes it juicy and nice. There is a recipe too!
Low sodium brine (for poultry and pork meat)- enough for 8 lbs. meat
- 1 gallon water
- 3 oz sea salt
- 3 oz sugar
- 1 tsp zest of citrus (lime, lemon or orange)
Take the salt, sugar and rest of the things and add them all in one pot. Let it simmer slowly until everything is melted. Take the pot aside and chill it before use. Let the protein brine at least 5-6 hours and drain after. Let it sit that way in fridge for 2 hours and at the end roast it, grill or broil!
Image Source: drbrookestuart.com