Our Pink Himalayan Salt is one of those things, once you’ve seen it and tasted it, you’ll never forget it. Regular everyday salts will seem “second rate” and boring! It really is a thing of beauty. Our 100% pure Pink Himalayan Salt originates from the Kashmir region of India and the Punjab region of Pakistan. Its iron rich content lends this salt its pink color by means of oxidation. This high mineral content of this salt has made it a go-to for the healthy conscious. Local legend traces the discovery of the salt deposits to the army of Alexander the Great (around 300 BC) but the first records of mining are from the Janjua people in the 1200’s. Chemically, Pink Himalayan Salt is similar to table salt and has been shown to contain between 96% and 99% sodium chloride. It’s the mineral impurities, more specifically magnesium, calcium, and potassium content that makes the salt its stunning pink color.

These days, pink Himalayan salt is everywhere. Not only can you find it in grocery and specialty food stores, but its charming hue has also made it a literal fixture in home goods like table lamps. Himalayan salt is mined in the Punjab region of Pakistan, near the Himalayan foothills. The origins of the mineral date back hundreds of millions of years, when the salt was deposited in a prehistoric lagoon. Until recently the Himalayan salt market was fairly small. Now, due to its popularity, exports have grown to 400,000 tons of salt each year. Folks have made many health claims regarding Himalayan salt over the years. Some say salt lamps help purify the air. Some say it can detoxify the body of heavy minerals. Some have even suggested it can increase libido!

But just how does one go about really utilizing this stunning salt in food? Well, it really couldn’t be easier. The Pink Himalayan Salt is ridiculously easy to use. Versatile, with huge impact. Does it get any better? The salt can be used both as an initial season prior to cooking and a finishing salt for that extra pop of flavor while you’re plating.

We used it to create two delicious and easy dishes: tomato salad and a seared monkfish preparation. Both couldn’t have been easier. The crunchy crystals of the Pink Himalayan Salt work wonders on sweet ripe tomatoes. We paired the juicy tomatoes with slices of piquant chile, savory crumbled goat’s cheese, and fresh herbs like tarragon and basil. This could have just as easily been any summer veggie – use what’s local, available, and at peak freshness. Think summer squash, peas and fava beans, even slices of watermelon!

The monkfish dish we created was just as simple and no less delicious. Meaty tail of monkfish was liberally seasoned with Pink Himalayan Salt and cracked black pepper. The salt was introduced early enough to allow it to melt into the flesh of the fish. Patted dry, the fish is placed in a hot pan with a little oil and caramelized until golden brown. The monkfish was served alongside strings of butternut squash, seared red onion, and dark umami rich oyster sauce. Just before serving, another crack of Pink Himalayan Salt was applied over the top of the dish. Perfection!

You can grind this beautiful stuff onto nearly everything, but we recommend grating it over some freshly sliced summer tomatoes, or hot buttered sweet corn. Because the crystals are too large to use as a finishing salt, they must be ground into a finer powder. This naturally lends itself well mixing into sauces and soups for that extra boost of flavor and minerality.

Whatever you choose to create, you can be sure that it’ll be getting a huge boost of flavor from our Pink Himalayan Salt – beautiful, rich in history, and so so delicious!