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Himalayan Salt

Himalayan salt is a rock salt that is mined in Pakistan. Particularly, from the Khewra salt mine in the Jhelum District of Punjab. It was first found when a shallow sea in the area evaporated 800 million years ago. Due to geological shifts, the sea was eventually filled with rocks. As a result, extensive salt deposits are left in a 186-mile-stretch of foothills. Soon enough, the horses of Alexander the Great found these deposits and the king then shared the discovery. 

The rock contains many trace minerals, which gives this salt its rosy-pink color. Its slightly floral notes similar to lavender, along with its coarse texture and a nice crunch, makes this salt the perfect choice for brines and marinades, and an ideal finishing salt on baked goods and roasted meats.

Himalayan Salt Trivia

  • Himalayan salt is the purest salt on earth; it is composed of 96 to 99% sodium chloride.
  • Not all Himalayan salt is pink; it can also be opaque or off-white, depending on the other minerals that are present in that specific deposit.
  • Khewra mine is the biggest salt mine in Pakistan and the second-largest in the world; it is a major tourist stop that attracts more than 250,000 visitors each year. 
  • Himalayan salt blocks are popular in the culinary world; meats and vegetables are laid out in the slab and the entire salt block goes on the stovetop, in the oven, or on the grill.
  • Himalayan salt scrubs and baths are claimed to stimulate blood circulation, relieve sore muscles, and eliminate body toxins.
  • Large chunks of Himalayan salt are also turned into lamps, which promises to neutralize the air that we breathe and release calming energy waves into the atmosphere.
  • Texas is home to six salt caves that use Himalayan salt for halotherapy and relaxation.

Himalayan Salt Buying Guide

Although Himalayan salts are relatively easy to find and buy, some get confused at times. Hence, here are some things to look out for to make sure you grab the best one:

  1. Himalayan salt can be found in the spice aisle, along with other collections of salts.
  2. Make sure you grab the edible Himalayan salt and not the salt scrubs, as that contains inedible stuff.
  3. It would be helpful to know that for Himalayan salts, the deeper the color the higher the mineral content measures. So, it’s always better to pick the darkest ones.
  4. Since Himalayan salt comes in various forms, this guide will help you in choosing the right one according to your needs:
    • Fine-grain Himalayan salt – perfect to be used in baking, marinade, sauces, or as a finishing salt to your food. 
    • Coarse grain Himalayan salt – perfect to be used as a meat rub or to be filled in salt mills for a fresher grind. 
    • Himalayan salt blocks – perfect to be used for dry-aging meats, baking pastries and pizzas, and other stove-top or roasted meats.

Himalayan Salt Production & Farming in Texas

As we now know, Himalayan salts are exclusively drawn in Pakistan and can never be produced in Texas. However, the state of Texas is home to many distributors and retail sellers of Himalayan salt. Not to mention that salt is the oldest and most used mineral in the state. Thus, you can easily find Himalayan salt from large supermarkets such as H-E-B and Natural Grocers to local artisan vendors whom you can usually see at various farmers’ markets. Here, you can purchase Himalayan salts, from coarse or ground salts to salt blocks and lamps while helping the community and small business owners.

Pesticides, additives, and chemicals:

Himalayan salts are usually free from additives and chemicals. However, some manufacturers add some chemicals to fortify the product while mass-producing a longer-lasting item at a lesser cost. Here are some additives and chemicals that we found on a few brands:  

  • Tricalcium Phosphate – This chemical compound is sometimes abbreviated as TCP. It is a calcium salt of phosphoric acid that is used to fortify the food with calcium. Although it is safe and claimed to be promising when it comes to bone and mineral regeneration, this product, when taken in high amounts, can lead to hypercalcemia, kidney stones, and cardiovascular problems.
  • Silicon Dioxide – This chemical compound is also known as silica. It is used as a thickener, stabilizer, anticaking agent, and carrier for aroma and flavor. Although it is safe to consume, it can lead to lung problems when consumed past its RDA.
  • Potassium Iodide – This chemical compound is a stable iodine that helps in protecting our thyroid glands from radiation injury. It stands as a sanitizing agent for food processing. Thus, this chemical can also be used for purifying water and disinfecting equipment. Although it is safe to consume, it may cause some allergic reactions to some people.


Himalayan salt is packaged in many ways. It can come in either single-use or resealable pouches, packets, pet bottles, cans, jars, and cartons. Another popular packaging of this product is the plastic or glass bottle with a salt grinder on its cap. Himalayan salt blocks and lamps are packaged individually and perfectly sealed in boxes or cartons.

Enjoying Himalayan Salt

Although Himalayan salt can be eaten on its own, it is usually used as a condiment in cooking. It is the best choice for seasoning steaks, meats, sauces, and marinades. Himalayan salt blocks can also be used to grill, sear, or roast meats for added flavor.


Pure Himalayan salt without additives lasts forever if stored correctly. All you have to do is keep it out of moisture, as it absorbs any water in the atmosphere, making it lumpy. Not to mention that it can also absorb any odor and taste. Thus, you can protect your Himalayan salt by storing it in an airtight container. On another note, Himalayan salt blocks should be first cleaned delicately. Do not wash it with soap and do not put it in the dishwasher, as water can dissolve your salt blocks. Just cool it down and wipe it gently using a moist sponge. Finish it with a dry cloth and allow it to air-dry for a couple of hours or as needed. As soon as it’s dry and clean, wrap it with cling wrap and store it in a cool and dry place.

Let’s get grilling!

Now that you have Himalayan salt on hand, it’s time to put that in use. Here is a quick and easy recipe for a mouthwatering rib-eye steak:

Yield: 4 servings


  • 5 cloves of garlic, pressed in a garlic press or minced
  • Himalayan salt, coarse, as needed
  • 2 tsp garlic powder
  • 2 tbsp celery seeds
  • 4 tbsp black pepper, freshly crushed
  • 4 pcs 14-16 oz rib-eye steaks


  1. Rub all the ingredients onto the steaks. Wrap or cover and leave it for 45 minutes so that the flavors penetrate the meat. Meanwhile, prepare your grill. 
  2. When the grill is hot, lay the steaks and cook for 4 to 5 minutes each side, turning only once. 
  3. Transfer to a plate and wait for 5 minutes before serving. It is important not to serve your steaks right away; resting your meat prior to service allows the juices to be sealed in the meat.



  • Serving Size: 1 Serving
  • Calories: 0
  • Carbs: 0g 0%
  • Sugar: 0g 0%
  • Fiber: 0g 0%
  • Protein: 0g 0%
  • Fat: 0g 0%
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 107131mg 4464%
  • Vitamin C 0%
  • Vitamin A 0%
  • Calcium 11%
  • Iron 0%
  • Potassium 98.0mg 3%
  • Magnesium 4.5mg 1%

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