Scientists Confirmed: A Himalayan Salt Block Is One Of The Greatest Things You Could Own

Himalayan pink salt is the ultimate alt found in nature. It’s pure and packed with minerals. The best thing about these pinky crystals is the fact that they are kept away from human eyes and industrial pollution.

Himalayan salt beds are located deep in the Himalayas, and locals call them “pink gold.”

This salt is considered sanctuary, and became increasingly popular. When heated, Himalayan salt blocks develop a patina, which makes them pretty similar to cast-iron skillets.

Himalayan pink salt is abundant in 84 trace minerals that are naturally found in human body.

Experts believe that you can satisfy your daily needs for minerals by consuming Himalayan pink salt on regular basis. The minerals are found in tiny particles of colloidal size, and the body can absorb them easily.

Himalayan pink salt makes your food taste better

Use Himalayan salt blocks to cook your food. There is no way to over- or under-season your food, and you will definitely love its taste.

Antimicrobial effect

These blocks are safe and useful. Himalayan pink salt is an excellent antimicrobial agent. It destroys microbes and preserves food.

Temperature resistance

Himalayan salt blocks are “designed” to withstand high temperatures. They can fit in your fridge, and you can later use them to serve cold cuts and food. Put them on your grill or gas stove, and cook your food. Himalayan salt blocks can “survive” temperatures between 0°F and 900°F (-17°C to 482°C).

Caution: Sudden changes may damage the block, so make sure you rest it for 24 hours between each use.

How to cook on your Himalayan salt block?

Place the block on your grill or gas stove. DO NOT put it in the oven.

If you are using it on your gas stove, turn the heat on low, and bring it up gradually. The salt block will develop 300°F (149°C) after 30 minutes.

Heat up the block for 40 minutes before each use. Let it cool completely, and clean it.

Included references linked in Living Traditionally’s article:


Leave a Reply