Himalayan vs AJK Sea Salt
Himalayan salt is beautiful. That pinkish glow is so stunning. It just looks gourmet. And it is… but here are 3 things you should know before you make it your go-to salt.
- Himalayan sea salt is a rock that must be crushed, ground, or shaved to use. If you don't make it fine enough it will be just like eating sand or small pebbles because it is rock.
- Himalayan salt is dry, 0% moisture. Because it is dry, it absorbs moisture and will dissolve easily. This is perfect if you want your salt to disappear, like on a delicate salad. But, if you want your steak or veggies to retain their natural moisture and have a satisfying salty crunch with each bite, a moist sea salt is much better. Because sea salts have up to 14% moisture, they don’t absorb liquid from your food nor do they dissolve quickly. A moist sea salt, pinched from a dish and crushed between your fingers, is the ideal salt for everyday use.
- Himalayan salt is mined from the Khewra salt mine in Pakistan. The mine is owned and operated by the Pakistani government. The room and pillar mining process was invented and developed at the Khewra Salt Mines and is the same method used for mining coal.
- Save your Himalayan salt for delicate dry foods and fancy presentations. For everything else, stick with a 100% natural sea salt like AJK's Colima Sea Salt.