Unlike Maldon salt, Pink Himalayan Salt can be used both to cook and season.
Himalayan Pink Salt
Designation of origin: Perelada’s Himalayan Pink Salt is an extraordinarily pure marine salt that sedimented under the Himalaya 200 milion years ago.
Elaboration: The more than 84 different elements that compose it (magnesium, calcium, potassium, chrome, iron...) result in an appealing pink colour and a rich range of subtle and highly elegant organoleptic notes.
Tasting note: Himalayan Pink Salt has suffered extreme pressures throughout the centuries: the weight of the highest mountains in the world has turned it into a crystallized salt with a crispy texture.