Himalayan pink salt comes from the Himalayas, the highest regions of the earth. It is a form of salt that has minerals infused into it through volcanic action. In the deep, cold recesses of the mountains, mountains once spread and now sit, the waters are chilly and yet watery. The rivers of the Himalayas carry the freezing water to the banks where they cool in cool brackish groundwater.
This salty water, called Nepalis, is then filtered through natural hills and valleys, into what we know as Himalayan salt. The mountains, sweltering and still, hold water temperature levels and hence, differ in chemical composition as well.
The Himalayas themselves are stunningly beautiful mineral formation. These cliffs have been shaped by volcanic action and erosion. The rocks and minerals have molded their way through the pressure of countless years of erosion and climatic change. Mineral deposits, which are common to this part of the world, form in the fossilized remains of animals and plants, after they die and become submerged by the water.
The climate at high altitude has an effect on the inhabitants of the region. The villagers of the region do not grow many crops for these reasons. Hence, there is little need for them to tend to fresh fruits and vegetables.
The heavy reliance on the mountains to provide the majority of their water also forms the basis of the villagers' diet. Since Pink Himalayan salt is rarely mined, it has been preserved in its natural state, without the stress and strain of transportation. As a result, it retains the maximum minerals possible.
In general Himalayan salt has no taste that could be described as bad. Its refreshing, smooth, and luscious consistency actually enhances the flavor and refinement of the food that it is used with.
Himalayan pink salt is very expensive because of its rarity and fragility. However, it can be found in higher-quality, handmade salt boxes that sell for a lot less than the packaged salt you buy in the supermarket.
Himalayan pink salt is mixed and used in a wide variety of recipes. They are used in almost every form of Indian cuisine, including desserts, curries, breakfast dishes, and many others. Himalayan salt is sometimes mixed with white sugar or honey to sweeten some dishes, and used to make confections like oatmeal balls, brownies, cookies, cakes, and others.
Himalayan salt has very little salt content, in comparison to table salt. The reason for this is the cold climate of the region. Besides, the crystalline mineral remains of minerals that exist in this region are much more stable than those that occur in other regions. Himalayan salt remains at their lowest temperature even in sub-zero temperatures.
These crystalline salts are often used in garnishing, and when combined with lemon juice, they impart a distinctive flavor to the food that they are used with. Himalayan salt comes in different grades. The most common grade is the greenish Himalayan salt. Green Himalayan salt is usually mixed with powdered white sugar or white vinegar.
Himalayan pink salt is a natural product, and a higher price is sometimes necessary in order to obtain the right quality. It is best to use Himalayan salt that is hand-made and cold-pressed from the rocks and hills.