In the south of Bolivia, high in the Andes Mountains lies an ancient deposit of sea salt that lay preserved and protected from pollution beneath a millennium’s old lava flow. It’s harvested (mined) by hand, away from the fumes associated with gasoline and diesel fuel vehicles. The crude chunks of salt are carried out of the salt mine and broken down in mechanical “crushers” to produce the desired grain size.
No, it’s not the idyllic Andes Mountains get away where you can rough it in wilderness while chiseling and collecting your own little stash of salt as though it were your very own fresh caught wild Alaskan salmon. It’s hard work at an altitude that would make most of us dizzy just thinking about the significantly reduced oxygen. But what does that mean for you?
The result is a beautifully pink earth salt with a crisp, clean taste that makes a great table salt replacement. There are only a handful of pink salts found throughout the world. Among those are Himalayan Pink, Australian Murray River Flake, Peruvian Pink and Bolivian Rose. Two are earth salts (mined) and two are sea salts (evaporated). Technically all salts come from the sea – but that’s another discussion. Each of these salts present their unique and impressive pink hue because of their higher than average iron content.
Some claim that these salts are better for those who suffer from anemia. We aren’t doctors, but we do know that consuming salt primarily for the benefit of the mineral intake is not healthy. Really, how much salt would you have to eat to get your RDA for magnesium, potassium, or calcium?
That having been said, pink salts all share a similar mineral content and composition which makes each of them similarly useful for specific foods. So what do you use one of the world’s few pink salts on?
Melons – cantaloupe or watermelon, citrus – grapefruits in particular, lighter cheeses and cottage cheese, raw organic honey’s and any other foods that might benefit from a light, crisp, clean salty kick!
What’s the difference between mined salt and evaporated salt? Stay tuned…