It is a condiment that comes from Pakistan, from the Khewra salt mine in Jhelum, in the foothills of the Himalayas.
Himalayan Pink Salt contains 97% sodium chloride. The rest is made up of small amounts of other minerals such as potassium, magnesium or calcium. The presence of these makes it pink and tastes different.
Properties:
*Himalayan Pink Salt is less processed and does not contain additives or anti-caking agents
*As a food seasoning, it improves the palatability and texture of food.
Benefits:
*Outside (in the form of baths or masks) it is used to relieve rheumatic pains, relaxation, skin problems, revitalize the skin, acne and as an exfoliant.