The mineral is so called because of its resemblance to that of sea salt, which is actually a volcanic rock found in many parts of the world. As a natural form of preservation, the naturally occurring crystals are used for preserving food, especially dried meats, in the Himalayan region. They also used it to flavor some kinds of tea and other drinks.
People today still have many different types of crystals from this mineral. Some use it in baking while others use it in preserves, which are prepared by encasing the ingredients in crystals of the same substance.
Though the salt is beneficial in preserving foods, its best usage lies in adding a little more flavour and to bring out their natural juiciness. Himalayan salt can be used in a variety of recipes to bring out the salty flavours.
A simple recipe thats popular is a salad prepared with romanesco beans and granulated sea salt. Other salt combinations include smoked salt and cumin seeds; and smoked salt and dill. You can also use the salt in addition to other flavors or ingredients, such as garlic, thyme, peppercorns and parsley.
Dried tomatoes and other usual herbs, such as basil, also add flavour to a dish thats made with this type of salt. The salt is a perfect addition to pasta and breads because it helps to retain their original shape and colour. It is even used in the formation of many different sauces, such as those containing soy sauce.
Tuna cooked with the salt often forms a purée when added to the fish. Similar ingredients are the favorite additions to recipes that involve nuts, such as fish and pita bread. Though the salt isnt generally used in salads, its used as a garnish and has a neutral flavour when mixed with other ingredients.
Other reasons why people like using the salt is because of its resistance to corrosion, making it ideal for dishware. Salt is a porous material, which means that it will easily absorb the flavours and salts that its served with.
A particular benefit is that it wont discolor the food its placed on. Unlike other cooking utensils that might be covered in oil, the Himalayan salt wont change its appearance even after being exposed to high heat.
People who enjoy curing meats or drying out meat for long periods of time can attest to the salts usefulness. Its non-sparking properties make it a good choice for use in curing and drying meats, such as beef and lamb. It is also used to dry out cheese.
It is most widely used as a seasoning in food, but it has many other uses aside from this. Himalayan salt is a useful product in the kitchen because of its anti-corrosive properties, its ability to retain its colour and also its ability to penetrate into the meats pores and retain its natural juices.
Pink Himalayan salt, also known as calcite or calcium carbonate, is a natural compound that comes from the Himalayan Mountains of Tibet. Its used by many people as a natural alternative to table salt and is often mixed with other minerals in dishes.
It is said that the salt is best when heated at around 120 degrees Celsius. If the salt is too hot or not handled properly, it can burn and can ruin a dish.