What is Pink Salt

What Is Pink Salt, and Why Should You Care?

Let me be honest: for years, I didn’t think twice about the salt I used. Table salt was fine, sea salt felt fancy, and that was about the extent of it. But then, somewhere between learning to ferment vegetables and falling in love with a slow-roasted chicken, I discovered pink salt, and I haven’t looked back since.
Pink salt, often referred to as Himalayan pink salt, is exactly what it sounds like. It’s a rosy-hued salt mined from ancient sea beds in the Himalayan region of Pakistan. Unlike the stripped-down, iodine-fortified variety most of us grew up with, pink salt is minimally processed and packed with trace minerals like magnesium, potassium, and calcium. That’s what gives it its signature blush and subtle complexity.

Why I Started Using Pink Salt (and Never Stopped)

At first, I picked up a jar of pink salt simply because it looked beautiful in my spice drawer. But as soon as I started cooking with it, I noticed the difference. The grains felt more substantial in my hands. The flavor? Cleaner. Rounder. Somehow, it enhanced the food without overpowering it.
One of the best things about pink salt is its versatility. I use it to season soups and roast vegetables, to cure salmon, and even to finish a dish with a delicate crunch. When I’m feeling indulgent, I’ll sprinkle a pinch on dark chocolate or caramel, don’t knock it until you try it.

Is Pink Salt Really Better for You?

Now, let’s clear something up: pink salt isn’t a magical health elixir. While it does contain trace minerals that regular salt doesn’t, the amounts are small. But for me, the appeal isn’t about its supposed health benefits, it’s about the experience. It feels less industrial, more grounded, and deeply connected to where it came from. In a world that rushes us through meals and ingredients, that matters to me.
Plus, because pink salt often comes in larger crystals, I find myself using it more mindfully. I season to taste. I engage with the process. And as someone who believes cooking should be intentional, that’s worth something.

How I Store and Use Pink Salt Daily

In my kitchen, pink salt lives in a small ceramic pinch bowl next to the stove. It’s the first thing I reach for when I’m building a flavor base. If I’m baking, I’ll crush it a bit finer using a mortar and pestle to better distribute it through doughs and batters.
And yes, I’ve even embraced pink salt blocks. Chilled for sushi or warmed for searing scallops, they’re an entirely new way to cook—and serve—that adds flavor and visual drama to any dish.

Why It’s Worth Adding to Your Pantry

If you’re wondering whether pink salt is worth the price tag, here’s what I’ll say: buy a small jar and start experimenting. Use it as a finishing salt. Compare it to your everyday table salt. Taste the difference for yourself.
Whether or not you believe in its mineral benefits, pink salt invites you to slow down and pay attention, both to your food and the ingredients you choose to cook it with. And that, in my book, is always a win.

Craving more flavor inspiration?

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