Himalayan Salt is an extremely beautiful mineral compound made from dissolved organic matter. Himalayan Salt is rock salt harvested from the Himalayas region of Nepal. The salt contains a very distinctive pinkish tint because of mineral impurities embedded deep in the rock. It's most popular use is as a food additive and table salt, though it's also frequently used as a product for decorative lighting, tableware, and bath products.

Pink Himalayan salt is very high in sodium content, and because of this, it is not recommended for use in baking and frying. Also, you should use pink Himalayan only in cookery with foods that are particularly sensitive to salt content.

Because pink Himalayan has high sodium content, the substance is considered to be a poor choice for salt substitutes. For instance, you should avoid using pink Himalayan in baking or frying.

It may be hard to believe that the salt even has a name at all. Its chemical composition is too complex for the human tongue to easily comprehend. Some people even call it the "Mystic Salt". You probably have no idea what the word Himalayan means.

In ancient times, the rock and mineral water sources of Himalayas were being mined for its great potential for food additives. Its high sodium content was so desirable that people started mining it on their own, in small quantities, in order to create a salt they could use in their cooking and other household needs.

Eventually, this salt became a very popular addition to household kitchens, because it is very versatile. You can use it just about anywhere food is needed. This salt won't stick to your food in fact, you'll find that it never sticks to your dishes after it has been added to them. It won't react with the oils and sauces used in cooking, making it one of the easiest table salts to use.

The pink salt is so versatile that many cooks prefer to use it over table salt in baking and frying. They find that it helps the meat retain more moisture, which results in a juicy, tender baked goodies. Even better, it makes the result of a crispy fried cake pop tart more interesting and delicious.

But Himalayan salt comes in many forms, not just pink. It's available in a wide array of different colors, with varying amounts of sodium content, which makes it ideal for use in a wide variety of recipes. It also comes in a variety of different shades, allowing cooks to use the salt with virtually any food type.

The best thing about this type of salt is that you don't need to buy it in large bulk quantities to make good use of the salt. One tablespoon of Himalayan pink salt is all you need to add to any dish in order to get the results you want. There's even some advice on the Internet that will help you decide how much salt you need to add to a recipe in order to get a good balance of flavor and moisture.

The most common way that pink Himalayan salt is used is as an ingredient in salt mixes, as an ingredient in soups, and even as a substitute for table salt. In fact, many people believe it can make a difference between a good dish and a bad one. When you're cooking a dish that needs to be cooked slowly and carefully or a dish that is delicate, to begin with, the pink Himalayan is a great choice.

When using salt in cooking, you don't need to be afraid of high amounts of sodium, either. Even though pink Himalayan contains more sodium than table salt, it still provides a decent amount of benefits. In fact, many cookbooks recommend using more than half a teaspoon per pound of salt when cooking in a pressure cooker for pressure cookers.

The pink Himalayan also works very well as a replacement for salt in a salad dressing. You might be surprised to know that its high sodium content helps to preserve the nutritional value of most vegetables. It also helps preserve the taste and color of some vegetables.

It can also be added to hot sauces and soups to bring out their natural flavor or used in baking to give your foods a rich flavor. Although it doesn't taste the same as regular table salt, it does provide a number of benefits that table salt can't.