Himalayan Pink Salt

The Indiana Supply Co


Himalayan Pink Salt began some million of years ago, give or take, when the area where it is now mined was submerged underwater, under an ocean. At some point, the ocean shifted and the waters dried up. Left behind and exposed, a vast seabed now known as the Salt Range. Packed with minerals, its pinkish hue is due to its high iron content.

The locals around the salt range have many other application for Himalayan Pink Salt; some of them use it as deodorant because of the anti-bacterial properties of salt. But most interestingly, talking to our supplier, he said, because some of the older locals in the region have never ventured out of their villages, they have no understanding that salt also comes from the sea. They only know Himalayan pink salt, and that salt is only pink, and that salt comes naturally from land. That is the way.


Best Uses:
A versatile salt for cooking feathers, fins and fowl.
Use to cure fish, add to grilled vegetables and to soups.
Truly fuss-free and always delivers.

100g bag of Himalayan Pink Salt makes 1000 oven-baked cookies. Approximately.

Our principal preoccupation is always: edible whole salts. These go by other close approximations e.g. unrefined salts, macrobiotic salts et al. After which, the salt story becomes our preoccupation. A salt's story is one of the most precise way for you to know about a salt. If you don't read about this under the Product Description, click on Salt Grammar for more info.

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