How is Himalayan salt different from ordinary table salt when used in the kitchen? — Himalayan salt, 1 kg

Himalayan salt is a rock salt of natural origin with a characteristic mineral composition, which is also what gives the crystals their recognisable colour. Unlike refined table salt, it does not undergo intensive chemical processing and contains no additives, including anti-caking agents and iodine, which are often present in ordinary table salt.

From a culinary point of view, Himalayan salt is used just like any other: added to dishes to taste. Some people note that it has a slightly less sharp taste compared with fine table salt, but this is subjective and depends on the grind and the particular dish.

An important point: if you are used to relying on iodised salt as your main source of iodine in the diet, bear in mind that Himalayan salt is not fortified with iodine. If needed, iodine can be obtained from other foods, or you can discuss this question with a doctor or a dietitian.

For storage in the kitchen, any tightly closed container will do — the salt is hygroscopic and can clump if kept open in a humid room.