It is created by different processes of distillation or evaporation of sodium chloride. While the initial process involves drying or under-humidifying the surface of the salt, the salt's surface starts to absorb moisture from the air. During this process, crystals begin to form on the salt's surface.
As this happens, the water vapor condenses into liquid and flows out. When it evaporates back into the air, it is replaced by a fine mist of dew, which is similar to a cloud of mist that settles at the ground. Then, the water that is left falls back into the salt. The effect is that the salt becomes heavier, forming a crystal.
Himalayan pink salt is a white crystal salt that is a product of the Himalayan Mountains. This crystal form is also called dextrose olivate and it is the lightest form of table salt.
Since the area in which the salt is mined is a mountainous region, the heavy salt deposits become ground up into fine flakes and it is later again dried to make the salt. The large boulders also collect sedimentary matter like sand, which has sedimentary materials as well.
People use Himalayan salt in a number of ways. The most common of course is to cook food with it. It is the color of snow, which is why many people call it snowflake salt.
While some people claim that it is not really a mineral salt, others say that it is actually a mineral water, which is more pure and clear. Because of its crystal transparency, it is often used to serve foods that have been prepared using nitrites.
For baking, it is used for salt and it is known as powder salt. But for mixing other ingredients, it is commonly used as a kosher salt.
In the Himalayan region, they believe that salt is divine. Therefore, when people taste this salt, they say that they feel a divine presence coming from it. This is why they often like to eat or sprinkle it on food that contains anything that is divine.
In some restaurants, it is not considered that Himalayan salt is made from natural salt. Instead, it is usually made from processed sea salt. This is because the salt is collected from seawater in the mountains, where the extraction process has been done using highly controlled temperatures.
The crystals of Himalayan salt are smaller than those of sea salt and they tend to come in flakes. This makes it easier to measure and be used. The crystals of salt are also powdery, so this makes measuring them easier.
Himalayan salt comes in sheets, so you can cut it with scissors or even with scissors and a knife. And unlike sea salt, Himalayan salt is very easy to dissolve in alcohol, so you can pour it into your drinks, just like you would any other salt.
When you find a piece of Himalayan salt in a shop, you should not throw it away as this is what would make the piece useless. Instead, you should keep it in a glass container, like a pail, to preserve it. Just take care that it does not get too cold because if it gets too cold, then the crystals will begin to melt, making it useless.
