Pink Himalayan salt comes from the Himalayan mountain range, some of the world's highest peaks. It is the same material that came to the modern world as part of the trade routes from China. The unique quality of the salt makes it desirable in many household and commercial applications. Himalayan salt is among the most widely used elements in food preparation because of its unique color, brilliant white color, and crystal-like structure.

Many people are under the mistaken impression that the salt is crystalline when it is not. Himalayan salt is actually a mixture of impurities and naturally occurring minerals. When the impurities are removed, it is left with only naturally occurring minerals such as sodium and potassium. The salt's true crystalline state is when the moisture has evaporated and the crystal-like structure has formed in place of the natural minerals.

The crystalline quality of Himalayan salt gives it a glossy appearance. This is because of the way it refracts light and it also creates a shimmering effect. When the Himalayan salt is applied to food, it gives that bright gleam. Because of this property, the salt has been used for centuries by chefs and cooks to create certain types of garnishes, especially chocolates and nuts.

People might think that because it is dark that the salt is old, but in fact, no other kind of salt is as dark as this one. Dark salt does have its uses. Some people eat it with wine for added oomph and there are even people who use it in meringue recipes.

If you find that your favorite dessert doesn't taste quite right after adding dark salt to it, you can always try a combination of dark salt and chocolate. In this way, you can really add flavor without taking away from the original flavor of the dessert. This makes dark salt an ideal addition to the culinary world.

Himalayan salt is incredibly versatile. It is both acidic and alkaline, a characteristic that allows it to do many things with food. In fact, because it has both properties, it can be used to modify almost any recipe. It can be used to adjust the pH of the water in a soup or the consistency of the soup.

Himalayan salt can be used as a thickener for soups or for anything else you might want to thicken. A small amount can be used to thicken food without making it too thick. For example, you can use it in pasta dishes, including appetizers. It does help if you stir the pasta before placing in the salt, but not by much.

You can even use Himalayan salt in the microwave. To make seafood bouillon, dissolve salt in water. Then use it in a microwave and use a thermometer to monitor the temperature.

Salt can be used to change the texture of sauces. Some recipes call for a sauce to be thickened with something like gelatin or egg whites, but sometimes the sauce just needs a little texture adjustment.

Use salt in a simple salt solution. Sprinkle the salt onto a bowl with some cornmeal and then, using a fork, mix the cornmeal with the salt until it is evenly distributed. Let this sit for five minutes, then remove the fork and sprinkle the salt over the cornmeal.

Salt and gelatin work well together. Add some of the salt, two tablespoons of gelatin and shake to combine.

Salt and some oil make a wonderful frosting. Mix a tablespoon of salt and a cup of vegetable oil and whip up a batch of frosting. The frosting is delicious and easy to decorate. Just grab a cup and spoon the frosting on!