WHAT IS IT?
Himalayan pink salt is a rock salt, one of the best nutritional salt seasonings out there, and it should be your go-to salt for anything for which you use salt, because it is rich in trace minerals:
- Potassium (It’s salt)
NOT to be confused with pink curing salt, which can be toxic in larger doses, Himalayan pink salt is a good source of these minerals that often we do not get enough of in our diet. This is the fine-grained salt.
Fundamentally all salt should taste the same, but Himalayan salt isn’t quite as sharp, to my tasting of it, as traditional white table salt.
Himalayan pink salt hails from the Punjab in Pakistan. It’s about 310km (190 mi) from the Himalayas but it sounds sexier to say Himalayan salt rather than Punjab salt, it seems.
- Any dish seasoned with salt
- All baking that uses salt
A FEW IMPROVISATIONAL RIFFS:
- A few sprinkles on salted caramels provide a little color pop;
- Mix a little coarse salt with coarse Swedish pearl sugar and cardamom seeds for a cardamom bread topping for a pink white black look;
- The regular salt makes a nice lightly pink rim for a margarita.
The legit stuff is mined at the Khewra Salt Mine in a system of foothills called the Salt Range. My preferred vendor, San Francisco Salt Company, imports a high quality, food-grade Himalayan salt that SCS Global inspects to verify that it is actual Himalayan salt. They do it though, at a far better price than my go-to spice merchants.
Yes, there are, sadly, salt scams, usually lower grade salts from Iran or Poland mixed with sea salt, or the Punjabi salts mixed with sea salt.
Other spices come from our primary purveyor, so I don’t tend to rank them all, but Sherpa Pink is top shelf stuff at a great price, so I award it the Jazz Chef Five Diamond Choicestuff seal for being of such high quality in a limited marketplace of good.