Pink salt has become very popular and I have to say that I do prefer it to all other salts as it tastes better. That may be to do with the trace minerals it contains. It is still 98% sodium chloride and 2% other minerals like potassium, magnesium and calcium. The pink colour comes from the impurities and can be even darker. This doesn’t mean the darker it is the better it is, it just has more impurities. This type of salt is much more expensive than table salt, but I think it’s worth it for the flavour, the colour and the trace of minerals that are healthy, even if in very small amounts. The finely ground version is the best as this will dissolve much more quickly than the crystals so you will taste the seasoning sooner and not be tempted to add more. Or you can dissolve a large crystal and use the salty water to season – which makes you use even less. The fact that it is more expensive may also make you use it more sparingly.
Beware of claims that say Pink Himalayan salt can be used as a supplement and you can use more than normal salt. This is just not true, it is still sodium and must be balan