Shrimps on the...salty?
Himalayan salt is over 250 million years old. There was some crazy Shasta going on at that time. It has a number of minerals in it (though it is 98% Sodium Chloride) that can give it a pink hue.
What we like about these blocks is that it is the pure crystal form of the salt carved into blocks that can be used for cooking (salt actually transfers heat) by placing directly on a burner or in the oven, and the salt will transfer a subtle minerally (yes that’s a word…now) flavor. Serving a nicely cooked piece of fish, for example, will add some salt where the meat touches the block. The same heat transfer capabilities allow for it to be cooled and it can be a fun way to serve sushi or sashimi.
A factoid: these salts are not actually from the Himalayans (sorry to burst any visions of goji berry eating monks infusing these salts with their positive energy), but actually from a salt mine in Pakistan. This mine was an ancient seabed that has since dried up. Also, after cooking with your salt block over time, it will develop its own character and color.
This one is pretty good sized at 8″ x 12″ and 1 1/2″ thick. $40.
