Himalayan rock salt is taken from deposits laid down 100s of millions of years ago from ancient seas when the Himalayas were under pristine waters. They are an attractive range of pink through to red in colour as a result of the rich array of minerals accumulated in the deposits including iron and potassium. The pink/red colour comes mostly from the iron content and varies from sample to sample. Used widely by restaurants around the world, the very darkest pink Himalayan salt has up to 14% minerals, excellent for a more complex flavour.
Available in 400g and 950g re-sealable pouches, the coarse Himalayan rock salt is ground to the consistency of granulated sugar making it ideal for use sprinkling onto focaccia, sprinkling on rolls or at the table.