Himalayan salt from Pakistan

Quick Facts: Abuelaz Himalayan Salt

Origin: Salt Range, Pakistan

Type: Natural rock salt (Himalayan salt)

Color: Pink to amber (natural minerals)

Taste: Mild, rounded saltiness

Usage: Cooking, baking, serving

Abuelaz Himalayan salt comes from the Salt Range in the province of Punjab, northern Pakistan. It is mined from ancient salt deposits formed over millions of years when mighty layers of salt were pressed together deep in the bedrock.

The beautiful tone - from light pink to faint amber - is due to natural trace minerals (mainly iron).

The taste is perceived as mild and round: perfect when you want to highlight the ingredient without overpowering it.

Origin & geology, how rock salt is formed

The area now known as the Salt Range was once a shallow inland sea. As the sea receded, the water evaporated, leaving behind salt deposits that were later covered by sediment and rock.

During slow mountain formation and faulting, the layers were pushed up and became accessible to humans. Today, rock salt is mined in underground mines, often hundreds of meters deep, where the salt is extracted in blocks and brought up for careful processing.

From mine to kitchen, production in Salt Range

Mining takes place in large chambers where the salt crystals are sawn or blasted loose in blocks. The blocks are crushed, sieved, and lightly rinsed before being sorted into different grain sizes - from fine rock salt to coarse/crushed for grinders.

The gentle process preserves the crystal structure, provides uniform grain size with good flow, and crystals that dissolve easily in pots and dough.

Rock salt or sea salt, what's the difference?

Rock salt is mined from solid salt deposits in rocks, while sea salt is extracted by evaporating seawater in basins. In the kitchen, the difference is mainly a matter of texture, grain size, and process – not of alleged “usefulness.”

Rock salt: often crispier crystals and mild perceived saltiness.

Sea salt: varies with location and drying.

Regular table salt is finely ground, may be iodized and contain anti-caking agents – something our rock salt does not do.

Color, grain size & taste

The faint pink tone of Himalayan Salt is natural and is mainly due to iron. The color does not say anything about the saltiness but gives a handcrafted expression on the table.

Fine salt: dissolves quickly in dough, soups and sauces.

Coarse salt: provides chewiness and works in a grinder.

Crushed rock salt: perfect for a pronounced, crunchy saltiness on the surface.

Quality & content

Abuelaz selects raw materials with high purity and uniform grain size. Our Himalayan salt consists of > 98% sodium chloride with natural trace elements – without added iodine and without anti-caking agents.

Storage:

Dry and well sealed; avoid steam from the stove and direct sunlight. If the crystals absorb moisture, they may clump together – shake the jar and it will flow again. Salt has a very long shelf life.

Global distribution & comparison

Rock salt is found in large areas of the world's bedrock – from Asia to European formations – but the Salt Range in Pakistan is one of the most famous fields for Himalayan salt.

Geologically, rock salt is the mineral form of sodium chloride deposited in ancient salt deposits when seas dried up.

Therefore, natural salt can look different around the world: color, crystal size, and brittleness are controlled by local geology, pressure, and trace minerals.

In the kitchen:

Fine rock salt provides quick and even salting.

Coarse/crushed salt is suitable for spice grinders and as a decorative topping.

Other information

Abuelaz Himalayan Salt is your pure, natural choice: mild flavour, crisp texture and traceable origin from the Salt Range

Would you like to read more about how Himalayan salt is formed, mined and used?

Read more here