Sea Salt and Himalayan Salt comprise a premium category within the salt segment, distinguished from regular table salt by their natural harvesting methods, mineral content, and artisanal appeal. Sea salt is produced through the evaporation of seawater, resulting in crystals that vary in texture from fine to coarse flakes, and often retain trace minerals like magnesium, calcium, and potassium, which can impart subtle flavor nuances and color variations. It is valued for its clean, briny taste and is commonly used as a finishing salt to enhance the flavor of salads, grilled meats, and roasted vegetables. Himalayan salt, mined from ancient salt deposits in Pakistan’s Punjab region, is recognized for its striking pink hue, derived from trace amounts of iron oxide. It is available in fine grains, coarse crystals, and even as large cooking slabs or serving blocks. Himalayan salt is praised for its mild flavor and aesthetic appeal, making it popular for both culinary use and decorative presentation, such as in salt plates for cooking or serving.
