Himalayan Salt

Himalayan salt is a type of rock salt, typically pink in colour, mined from the Punjab region of Pakistan. It is primarily composed of sodium chloride, with trace amounts of minerals like potassium, magnesium, and calcium, which give it its characteristic colour and subtle flavour differences compared to standard table salt.

Manufacturers use Himalayan salt for its flavour profile, often perceived as milder or more complex than regular salt. It is used as a seasoning in a variety of foods, including snacks, processed meats, and baked goods, and is also popular as a finishing salt for visual appeal.

Himalayan salt is not regulated as a food additive in the UK; it is a food ingredient. Like all salt, it is a source of sodium, and the UK's Scientific Advisory Committee on Nutrition (SACN) advises that adults should consume no more than 6g of salt per day. High sodium intake is associated with increased blood pressure, according to the NHS. While some proponents claim health benefits due to its mineral content, these are present in very small quantities and scientific reviews have not established significant health advantages over standard table salt.