I don't use salt for much, but my husband was a salt-fiend before paleo/primal. So I researched a bit and learned about Himalayan pink salt. It is supposedly very old (250 million years old??) and also supposedly contains about 84 trace minerals (including iodine). And it's basically purported to be the "best" sea salt one can use. So, I ordered about 1 pound finely ground, and we've been using it sparingly here and there (honestly I only use it when I crave salt, which isn't often, and the husband barely uses it either). I'm just curious if anyone else uses it? And if so, how much do you use?
I like it. It tastes just like regular salt to me. My husband says it tastes like salt x5, while others on the internet say it tastes a bit more mild than salt. To each his own, yeah?
I also ordered these grilling planks made out of slabs of the salt...Pretty awesome! I haven't tried it yet on the grill. I'm hoping to on my next days off :D
I use it on occasion as a "finishing salt", right after plating my meal. I don't salt everything I eat, but I don't deny myself this flavor enhancer. I feel like I've eliminated so much sodium from my diet just by avoiding processed foods, that this won't be an issue. Plus, HIIT training makes me sweat a lot, so replenishing electrolytes should be considered a good thing.
Right now, I use Celtic sea salt as my cooking salt, and Himalayan pink salt in a grinder as a finishing salt, but that's just because of the configuration they are in.
Pretty much, the salts are the same, with minor differences in trace elements, but you get so little it isn't worth stressing over.
I use Himalaya salt. I usually sprinkle a little bit (maybe 1/4 ts) on my dinner, or I use a little bit if I make sweet potato chips or nori chips. I haven`t noticed any "bad" effects of it. I react on "normal" salt though in for example salted, cured meat, If i eat too much of that my eyes get puffy..but I guess salted cured meat contains a LOT of salt!
I use it as a finishing salt, but that's primarily because I'm new to using it and wanted to really taste the difference. I find it to be significantly less salty than my regular sea salt or kosher salt, so while I don't know the exact quantity, I use a bit more of it than those others salts for the same purpose.
I also have some pink Himalayan salt. I find it pretty much identical, especially in terms of taste, to store-bought sea or crystal salt. Despite my efforts, I have not been able to find any Celtic salt in local stores.
My favorite salt it Kosher salt: it's much more finer and tastier than the regular or crystal salt. I'd be curious know if anyone else is into Kosher salt as I am: when I eat my boiled yuca, it has to be Kosher! Or else.
I used to have it, but I did not really like it so I gave it away. I kept the little wooden spoon though. I found another salt I totally love - it called sel marin non raffine de l' Atlantique by DANIVAL. So good! Tastes way better than the pink one!
I don't dislike himalayan, but prefer other sea salts, especially flakey or smoked salts. I find they add a lot more to the food, and the flakey salts get rid of any worry that the food will taste too salty.
L.O.V.E the pink stuff! I use it on just about every meal. A couple turns of the mill. I'm with Sousaphil, eating as clean as I do, I don't worry about how much I'm consuming. It's really not that much. I estimate 1/2 teaspoon a day...maybe less. Now, I do eat my bacon, so there's some more. Though it's organic pasture raised from down the road, I don't know what kind of salts they use (I'll ask).
The main use of Himalayan Pink Salt that I have found is in making your own natural electrolyte drink that will also contain a bunch of trace minerals that are not found in energy drinks or normal table salt. Ive read you mix a little (~1/4 tbls or less to start with) in your waking 1-2 pints of water each day. And of course it can be used as seasoning.
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