Pink Himalayan Salt Proven its Worth for Centuries

Pink Himalayan salt is both extraordinary and timeless. It has proven its worth for centuries as a great element to be incorporated into food products because of its distinct properties. Himalayan salt makes some of the most unique flavors you have ever had in your mouth, even better than the finest wine!

Salt is inextricably connected with flavor. It gives saltiness to meats. It adds moisture to fish and seafood. It gives a tenderness to meats that many other spices lack.

Salt gives all food its flavor. You have heard it so often, and you've probably tasted it a few times too: The best tasting dishes are those made with sea salt. Sometimes, sea salt tastes saltier than table salt. This is because sea salt is higher in sodium content than table salt.

We have all been told that salt is not to be used in stews or soups, and in fact, salt makes any dish taste flat. Now here's something you may not know: Salt, when added to water, will dissolve to form a gel. That gel allows the flavorful ingredients to seep into the pot. That's why you can always tell if something is "soup" by seeing the garnish.

Salt has long been known to have medicinal properties. In the 1940s, German scientists experimented with Himalayan salt for the treatment of burns. They noticed a remarkable difference between the frozen and the salted water, and they concluded that the melted salt worked best to help the victim heal faster. Himalayan salt works much like a modern antiseptic – it has all the antiseptic qualities of fresh water, but the thickness of the gel keeps the essential compounds intact.

Salt's ability to dissolve and stay in solution as it cools makes it a superior addition to a range of food products. You'll find that Himalayan salt is a wonderful, non-toxic replacement for table salt in many food preparations. That is, it will help bring out the natural flavor of whatever you're preparing. Even ice cream, when thickened with Himalayan salt, still tastes delicious.

Salt is a natural preservative and has been used in food for many centuries. Modern research has proven this fact. It has been found that when salt and water are mixed, they form an excellent drying agent. When mixed with other preservatives, salt is excellent at protecting certain foods from spoilage.

Common sense says you shouldn't eat too much of something. It may be hard to fathom how much Himalayan salt is too much, but the truth is that you shouldn't eat more than a third of a cup in a day. Keep Himalayan salt to one third of a cup for use in table salt. If you're using it for any other purpose, try to stick to a quarter of a cup per serving.

Adding salt to your favorite dishes can change the way that your food tastes, making it unique. For example, adding a small pinch of Pink Himalayan salt to a pasta dish can create a texture and flavor all its own. You can play around with other combinations to see what you like best.

Using Himalayan salt to flavor meat, especially for ethnic recipes, can be extremely versatile. The flavor of the salt is very strong, so you may want to only use it sparingly, especially if you're not a fan of spicy food. Also, keep in mind that it is a natural preservative and it won't do you any harm if used sparingly.

Salt is not only used for its taste. It is also a preservative and in many is better than other preservatives. Look at the medical benefits and the food safety benefits for a minute. Then look at its health benefits and take the leap to give Himalayan salt a try.

Salt doesn't taste as good as something you've made, but it can make a tasty treat that lasts a lifetime. !