Pink salt vs regular salt

Question

What is the difference between pink salt and more typical coarse salt (e.g. sea salt)?

I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is it used differently, etc.

Since there may be more than one kind of pink salt, I'm talking specifically about "Himalayan Pink Salt".

Answer 1

In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt, and assuming we aren't talking about salts that are flavored by additions like herbs or smoke during processing.

So limiting the discussion to natural, high quality finishing salts, the differences are mainly texture and color. Some salts, like Maldon, are flaky, while others are large pyramids or cubes, and others tend to a small grain size and hold on to a bit of moisture. Each of these textures can bring something special to a finished dish. For example, flaky Maldon adds a delightful crunch, while another salt might adhere better to a French fry.

Color, like the pink salt you mention, is used pretty much for the visual interest. And there is nothing wrong with that. Simply save it for a dish where it will be noticeable. For example, those pink grains would look amazing on a chocolate truffle, or a savory meringue.

If anyone thinks they can actually taste the difference among unflavored finishing salts, I'd challenge them to do a triangle test with those salts dissolved in water (in equal amounts by weight) so that texture and color isn't confusing the issue.

Answer 2

As it's typically much more expensive and (depending on your taste) more flavorful, pink salt is used as a garnish salt, not a "lets salt the french fries or season this big pot of mashed" kind of salt.

I personally think it's more flavorful, but I like spring water over distilled water for the same reason. A little bag of Himalayan salt should be a cheap enough ($4 or $5) experiment to see if you like it.

Answer 3

In the Good Eats episode "The Ballad of Salty and Sweet" Alton Brown spends a few minutes, toward the end of the show, covering "Finishing Salts" (including "Pink Salt"). Other than trace minerals which give it coloring there is no 'real' difference.

Answer 4

Himalayan pink salt isn't your average table salt. Hand-harvested and minimally processed, it contains 84 minerals and trace elements that are highly beneficial for the body including magnesium, calcium, copper, potassium and iron, according to the website The Greater Green. "Regular consumption of Himalayan pink salt provides essential minerals, trace elements, balances electrolytes, supports proper nutrient absorption, eliminates toxins, balances the body's pH, normalizes blood pressure, and increases circulation and conductivity.

Regular table salt is "actually full of many forms of chemicals and even sugar", according to natural health website Global Healing Center. This type of salt is difficult to digest and can lead to inflammation of the tissues, high blood pressure and bloating. Himalayan pink salt is easier for the body to process, requiring far less cellular water in order to neutralize the sodium chloride content in chemically-treated salt.

Answer 5

From a culinary perspective "Himalayan Pink Salt" and Coarse Salt are about the same. Himalayan salt is mined from the himalyayan mountains, coarse salt is typically derived from evaporation, I believe. Coarser grains are better from marinating while the finer grains typically found in Himalayan salt make it better for finishing. There are some small trace mineral differences, but they are not very distinct taste wise.

Important note that "Pink Salt" can also refer to curing salt, which is something entirely different. It is sodium nitrate where table salt is sodium chloride.