Why You Should Add This Pink Salt to Your Food?

Pink Himalayan salt is salt extracted from the Kashmir region of Pakistan. The pinkish hue is usually due to impurities found in the rock salt. It's mostly used as an edible food additive, as well as a decorative material for food and pottery, but it can also be used in various kitchen applications as a food preservative and table salt.

Pink Himalayan salt is a popular ingredient in many foods as an alternative to table salt. While table salt can have its place in a variety of cooking and baking recipes, it tends to lose its effectiveness over time as its color slowly wears away, especially over prolonged use.

Himalayan pink salt, on the other hand, can retain its natural pink color for years on end. Its natural color is a result of its composition. Pink salt is basically rock salt extracted from the Kashmir region of Pakistan, where it is mined in large quarries. The pinkish hue is due to impurities in the rock salt. While table salt tends to lose its potency over time, Himalayan pink salt retains its color as long as its impurities are removed.

Himalayan pink salt comes in various shades, depending upon the rock source from which it was extracted. A typical slab of pink Himalayan salt has about five parts of rock and two parts of gravel. This makes this mineral very coarse, similar to black slate, which is why pink Himalayan is sometimes referred to as black slate.

This coarse nature of the salt means that it is not suitable for use in baking but can work well in grilling and cooking. Because of the coarse texture of this rock salt, it can create a better crust than normal table salt. This crust, however, does take longer to set, so it's best used in meals that will require the crust to be firm.

Himalayan pink salt works well in making table salt. However, it doesn't tend to maintain its fine texture in the kitchen, as it tends to lose its luster rather quickly and tends to be easily scratched.

It's easy to see why Himalayan pink salt has become increasingly popular in the food industry. Since it can last for years, it is one of the most expensive forms of rock salt. because of the high cost of extracting it. If you do decide to buy it, be sure to use it sparingly, as this type of salt can easily scratch your food if you're not careful.

Himalayan pink salt is good for cooking, as it tends to retain its fine-grained texture when used sparingly. And because of the fine-grained texture, it can create a better crust on food.

Himalayan pink salt also has the added benefit of being a great natural preservative, which can extend the shelf life of certain foods. In particular pink Himalayan salt is great at preserving fish and shellfish. This is because it is rich in calcium and other trace minerals that are important for fish to survive.

For people who like their fish cooked in salted water, pink Himalayan is a good option because it maintains the natural flavor of the fish. However, it may make the fish taste a bit bitter if it is used too often.

As a natural preservative, it works well to preserve other foods that are susceptible to spoilage, such as eggs. Because it is also rich in magnesium and calcium, it can work well to maintain the natural acidity of egg yolks. But in terms of eating it as a snack food, Himalayan pink salt tends to take much longer to get rid of any leftover bits of egg in your mouth.

Because it is so high in minerals and trace minerals, Himalayan pink salt is also an ideal additive to a wide range of recipes, especially those that call for a crunchier crust to make the dish. When used in cooking, pink Himalayan is a good choice for making the texture of the dish slightly less flat.