Himalayan Pink Salt: Facts, Myths & Smart Use

Himalayan pink salt is a mined rock salt with a rosy hue from trace minerals like iron. It tastes like regular salt and is used for finishing dishes and seasoning.

Like all salts, it’s **~98–99% NaCl**. Per gram it delivers roughly **~380–400 mg sodium**. Trace minerals (e.g., iron, calcium, potassium) are present but **nutritionally negligible at normal use**. Unless **iodized**, it provides **little to no iodine**.

- **Flavor & texture:** crisp crystals for finishing. - **Cooking control:** coarse grains can help dose salt more evenly. - **Aesthetic appeal:** color can elevate presentation.

- **Blood pressure:** excess sodium can raise BP—keep portions moderate. - **Not a meaningful mineral source:** the ‘trace minerals’ are too low to matter. - **Iodine gap:** may **lack iodine** needed for thyroid unless iodized or paired with iodine-rich foods.

- Use as a finishing salt on salads, eggs, grilled meats/veg. - Dissolve in soups and stews like any salt; adjust to taste. - If your diet is low in iodine, **mix with iodized salt** or ensure dietary iodine (e.g., sea fish, dairy, eggs).

Store in a dry, airtight container. For precise baking, use **fine grain** so it disperses evenly.