My wife recently bought a pack of Himalayan Black Salt and asked me to try it on my food during dinner. She deliberately made the viand bland and said I needed to add a dash of the Himalayan Black Salt to flavor to it.
The resulting taste was a gourmet treat to my palate as the condiment not only added flavor to the food but also had the aroma and taste of eggs, which I am so very fond of. I took the packet and looked at the back to read more about it. This is what I saw:
As can be seen from the packaging information there are 4 basic benefits of the Himalayan Black Salt:
- First it aids in digestion.
- It prevents muscle cramps.
- It has less sodium than table salt.
- It is a good source of potassium.
It can be used as a table salt on any dish. However, flavorwise, it has an advantage over table salt in that the Himalayan Black Salt tastes uncannily like that of the yolk of a hard boiled egg and thus be used as substitute for eggs on vegan dishes. Cool!
So, as I am wont to do when seeking for more knowledge, I Google Searched Himalayan Black Salt and found out that there are actually two kinds of Himalayan Salt - the Black and the Pink. But before I expound on the difference between the two here's what Wikipedia has to say about Himalayan Salt:
Himalayan salt is rock salt mined from the Punjab region of Pakistan. The salt often has a pinkish tint due to mineral impurities. It is primarily used as a food additive as table salt, but is also used as a material for cooking and food presentation, decorative lamps, and spa treatments. Wikipedia
Due to the pinkish tint of the salt, it is called the Himalayan Pink Salt. What then is the difference between the Pink and the Black Himalayan Salt? The main difference is the Himalayan Black Salt is obtained after heating and mixing of charcoal, herbs, and spices to the Himalayan Pink salt. The black salt is not always black. It is more of reddish-brown or purple in color. The black color is attained by mixing activated charcoal in it. It is this activated charcoal that gives the Himalayan Black Salt the distinctive egg yolk flavor aside from the different spices and herbs that are mixed during the processing.
Here is a closer look of the Himalayan Black Salt my wife bought:
Note that the color is more of reddish-brown than pinkish. The photo below is the natural color of the Himalayan Pink Salt which I sourced from Google Search as I do not have an actual sample of it.
Source
To know more about the difference between the black and the pink salt, just click on the link here
To choice between pink and black is, they say, a matter of taste. I have personally not tasted pink salt yet but from what I have experienced with black salt, this is a lot better than table salt, but of course a bit expensive. The pack that my wife bought has a net weight of 150 grams and costs about 145 Philippine Pesos. Rock salt costs about 30 to 40 pesos a kilo. (Exchange rate is 50 Pesos to 1 U.S.Dollar).
For those who have not tried it yet, I highly recommend you do. It has a lot of benefits compared to ordinary table salt and can improve your health while enjoying the taste. This is what I call "no-guilt" dining or "no-cheat" food. What a way to have a great meal!
That's it for now. More to come! Thanks for dropping by and hope you enjoyed your visit here.
(Unless specified otherwise, all other pictures are mine.)