Himalayan crystal salt is the purest available on Earth. It was formed 250 millions years ago following the evaporation a Pakistan sea. The mines are 5000 feet deep which has protected the salt from modern environmental toxins.
The salt has many hues from pink to red and white due to the iron content. It contains 84 naturally occurring trace elements such as iron, calcium, potassium, magnesium, sulfate and phosphorus.
The minerals are in their colloidal form, meaning they are in a more absorbable form.
Pink salt is not refined and no iodine added to it. It does not contain any additives.
It contains less sodium per serving as it is less refined and larger sized crystals are often found. Pink salt taste saltier than other salts so we need to eat less of it.
As a rule, it is recommended to add salt to dishes at the end of cooking and to sprinkle a pinch at the time.
A few recipes: