Himalaya Pink Salt


Commonly called Himalayan salt, as per the geographical region of origin, this rock salt (or halite) is produced and extracted from the mines of the Himalayan mountain range. Because of the unmistakable veins of pink, red or orange, more or less intense, this rock salt is also known as the Pink Salt and is now exported all over the world, not only in Europe but also in North and South America, up to Australia. Its extraction from the Khewra salt mines in the Punjab region, in Pakistan, is still carried out manually, which is why this salt is not subsequently processed or refined, thus keeping unaltered the trace elements (over 80) that characterise it. This type of rock salt has a very peculiar crystalline formation, deriving mainly from the earth erosion phenomena linked to the majestic Himalayan mountain range. Naturally rich in minerals, this type of salt has a high percentage of iron oxide, which gives it its characteristic pink colour, together with a reduced sodium chloride content, which significantly decreases the levels of water retention compared to the common refined sea salt. Concerning its taste and use in the kitchen, the pink salt is characterised by a delicate flavour, which allows to marry perfectly with different types of food without altering or covering the taste. Particularly suitable for salting meat (coarse salt) and fish (table salt).