Pink Himalayan salt is salt mined in the Punjab province of Pakistan. The pinkish color of Himalayan pink salt may be owing to mineral impurities, which make it unsuitable for use as food.
It is mainly used as a food preservative as table salt and is also widely used as food material for food preparation and decorative purposes. A variety of health claims have been made for Himalayan pink salt it lowers blood pressure, is an antioxidant, lowers cholesterol and decreases risk of heart attack and stroke. However, Himalayan pink salt has not received adequate scientific study to support these claims, let alone any scientific evidence to substantiate them. While it certainly does possess many of the essential nutrients found in natural sea salt, Himalayan pink salt cannot pass the legal requirements for a product to be called "natural" under US law, so its claims should be treated with some skepticism.
Pink Himalayan salt is a byproduct of the mining and refining of salt produced at the Kufri plant in Srinagar, Kashmir. This plant produces salt that is sold in Kashmir, Pakistan and other countries and has an international reputation for being extremely high in minerals, particularly sodium.
As mentioned above, Himalayan pink salt has been widely used for food preparations and decorative purposes. It has been used to produce a range of dishes and has even been included in some cookbooks. One example is a recipe book published by a publisher in New Zealand that provides a "Gourmet Himalayan Salt Dish" as well as a "Himalayan Pink Salt Tasting Course".
Although this salt may be extremely high in minerals, the presence of manganese and iron in it, together with traces of calcium, phosphate, phosphorus and manganese chloride, make it unsuitable for human consumption. While it is rich in magnesium and calcium, the combination of manganese and phosphorus together with calcium can be toxic if taken over a prolonged period of time. As a result, this salt is not suitable for people with kidney and liver disease, or those with hypocalcaemia, or any other condition that might compromise their absorption of minerals in their diet.
The health claims for Himalayan pink salt are based on laboratory experiments and studies, rather than real world research. Since Himalayan pink salt can't pass standards set by the FDA and by the WHO, there is no way of knowing whether it will have any beneficial effect on your health.
Himalayan pink salt has been successfully used in various forms as a cosmetic remedy. It can be added to skin care creams, used in soap, used to preserve meat products such as beef jerky, and also in the making of "salt and spice" spreads.
Himalayan pink salt can be purchased commercially, but you may want to consider making your own Himalayan salt with Himalayan pink salt that you can then add to food or drink. You could even try making Himalayan pink salt shaker or salt bowl candles to give your home a decorative touch.
When using Himalayan pink salt as a garnish in your food, it's important to stir the ingredients thoroughly before adding them to the salt shaker. Use at least one salt shaker or salt bowl per person when using it, and make sure that you stir the contents thoroughly after every use. You'll find that you get far more out of this salt than you probably realize if you use it with regular salt shaker and salt bowl mixers.
If you do intend to use Himalayan pink salt in the making of shaker or salt bowl candles, make sure that you don't allow it to get too hot while it is melting. In general, the salt should not be allowed to boil, but it should be kept below 200 degrees Fahrenheit to ensure that it melts quickly, avoiding the formation of crystallization.
Himalayan pink salt, although it may sound unusual, is a very good preservative and can help you preserve your food and drinks. Even foods that are not good for you can be preserved with Himalayan pink salt, as it can act as a preservative and help preserve your food for many years.
Himalayan salt is often used to help preserve the flavor of meat. Although it doesn't taste as good as artificial preservatives, it does retain its nutritional value and help preserve the quality of your food.