Pink Himalayan salt comes from a mountain range in north-western India, near the Himalaya Mountains in Nepal. It is a natural compound that is found in nature all over the world. However, there are certain processes that take place in a lab to turn it into the type that is commonly used in cooking.
The first thing, Pink Himalayan salt is actually made up of large crystals of salt that are mined from mountainous regions close to the Himalayan mountains, mostly in Pakistan. It is then refined to form the salt we find at our local supermarket. The pink hue comes from trace minerals in salt such as potassium, calcium and magnesium.
Salt is formed naturally through evaporation. When water is forced to evaporate and condense on rocks, mineral particles are released as water vapor, which causes them to condense and form small crystals. These crystals are usually transparent or semi-transparent, depending on the chemical makeup of the crystal.
The pink salt we know today has a much higher concentration of the minerals than does its natural counterpart. The concentration is so much higher that it is hardly soluble in water. Only water-soluble substances such as sodium, potassium, sodium chloride and salt are soluble in it. So it must be extracted before it can be used in cooking.
Himalayan salt comes from the rocks of the Himalaya Mountains. The deposits were formed when glaciers covered the area. As the glaciers receded, salt deposits were left behind. Over time these deposits became consolidated and eventually they formed crystals.
Some of the salts in the Himalaya Mountains today are of pure crystal, while others are mixtures of crystals and natural substances. Many of the minerals found in Himalayan salt are known as "purities" because they are arranged in order of their molecular weight. Purities range from one to nine and a half. In order for Himalayan salt to dissolve in water, it must first be purified.
The salt must be purified by passing it through a high pressure machine called a vacuum distillation. This process removes impurities from the crystal, leaving a salt crystal which is ready for use as salt. It can be ground into a powder or in a liquid form and used in cooking. If the salt crystal is not finely powdered, some impurities may remain.
As the Himalayan salt continues to be researched, scientists continue to improve its quality, making it available to consumers worldwide. Its unique properties make it an essential ingredient in many food recipes.
Salt, especially Himalayan salt, works as an antiseptic. It kills bacteria, fungi and viruses and can act as a natural antibiotic.
Because of its alkalizing and acidic properties, salt also lowers the acidity of your blood. This helps to prevent cardiovascular disease.
Another benefit of Himalayan salt is its high nutritional value. It contains a variety of trace minerals, including calcium, iron, potassium, magnesium and manganese. It is a good source of vitamins A, C and D and beta carotene, and can help prevent tooth decay.
Although Himalayan salt was used for centuries in cooking, more recent research is looking at its other culinary uses. It can also be used in cosmetics and skin care products.
Another important aspect of Himalayan salt is that it is completely natural. Many other types of salt contain harmful chemicals that are either toxic or carcinogenic. Some of these chemicals are also found in commercially produced artificial and man-made salt. This salt doesn't contain these ingredients.
Many of the people that have used this type of natural salt for centuries report that it has many beneficial effects on their health. It can be used topically for minor wounds and burns, or it can be applied to sores and abrasions for pain relief. It is even used for insect bites, cuts and scrapes. and burns.
It can be added to a wide range of different cooking recipes. There is so much you can do with Himalayan salt.