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Not too long ago most of us figured that salt was the white stuff you poured out of the box that had the cute little girl with the umbrella on it. Occasionally we might have heard somebody mutter something about "sea salt" or "kosher salt," but for most of us it was all the same thing.
We know now that there's more than one kind of salt, especially as the sea and kosher varieties have made their way onto millions of spice racks. That makes it easier to prepare ourselves for the next salt that people will soon be talking about: Himalayan Pink.
The pinkish product is mined from marine salts that fossilized more than 200 million years ago as the Himalayas began rising from now long gone seabeds. People who love the mountain salt cite its rich mineral content, which includes iron, copper, calcium, magnesium and potassium, as one of its great assets.
Another benefit, proponents say, is that while much sea salt now comes from polluted waters, the Himalayan deposits are pristine and unpolluted.
Categories: Food News
Dec 24, 2007