Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Himalayan Cave Salt?

Is it worth the money?

How's it taste?

Salty

Tastes like disassociated atoms...

Just buy a good finishing salt.

Ymmv

Me-maw had a big chunk on the end table by the couch.

Had a lamp in it.

My wife has the same type of lamp in the Livingroom, says it's to neutralize the negativity I bring into the house. I have used some pink Himalayan salt in my salt grinder, and it seems saltier than white evaporated salt but I think it is just denser. As far as taste, my negativity might cloud my judgment but it seems the same as canning/pickling salt I keep in the saltbox on the counter.

Tastes like it costs more.

They say that the deposits were formed around 200 Million years ago.....

once they put it in the bottle does it have an expiration date??????

Only if it's from certain caves - they are not all equal. As with all products, the only way to assure oneself of the best quality is to buy the most expensive of the item that you can find. (It also makes it better if you insist on paying a bit more than the stated price.)

Just me- I buy the traditional old round cardboard
container of the cheapest salt I can find.
That's a multi-year supply for me

Step#2,
Ya gotta tell everyone. In a braggy, superior way.
Often.
And dno't forget to mention price. And that
"It's worth it!"

The one thing I've learned with cooking is that not all salt is equal. I use either kosher salt or a grinder of Himalayan pink sea salt. I actually read up on this and the big influencer is the shape of the crystal, granule, flake etc. What most cooks say is to stay away from granulated and iodized salt. Iodized adds a bitterness and granulated has a crystal size that's too dense. They recommend kosher salt, which I learned has nothing to do with Jewish, per se, but is more of a flaked salt that works well with drying meats.

The big thing is to either use kosher or sea salt and stay consistent, so you understand and learn what a "pinch" adds to a dish. Most recipes say adjust "salt to taste", so as the cook, you need to learn the effect of your salt "pinches".

Thanks all.

I buy the three-pound jug from Costco. They were out last time I ordered so I bought some other designer salt instead.

I suppose the trace minerals may affect the taste, but mostly it’s pretty.

I think the pink salt is less salty tasting than regular salt

I like this better:



Real Salt

We use Redmond Real Sea Salt too, good stuff.

Three votes for Redmond. It's mined right here in Utah so it's easy to find here. It has trace elements that make it "sweeter" and more complex than the stuff in the round blue box.

Morton also has salt production in Utah, BTW. But they get theirs from the Great Salt Lake by evaporation, and most of it goes to highway departments for road use.

They produce lot of feed blocks and fine salt for feed and food processing as well, or used to anyway. I hauled a lot of salt out of that plant back in the day.

I like to use salt that has natural minerals, like Himalayan salt. I never liked the Pakistan connection though. I will be trying the Real Salt. I hadn’t heard of it before.

That Redmond is good, easy to find.

I got a bucket of some French flake salt from my sister for Xmas. It more coarse than Kosher salt and is great to cook with. And I have at least a 3 year supply of it.