What is the difference between Peruvian Pink Salt from Regular Salt, Sea Salt and Himalayan Salt?
Table of Contents
Although salt seems to be only one, there are different types of salt, according to their origin and properties: Regular Salt or Table Salt, Sea Salt, Himalayan Salt and Peruvian Pink Salt.
From MARAS GOURMET, we tell you the main differences between the types of salt.
Types of Salt
Regular Salt or Table Salt
The composition of common white salt or refined salt is 97% sodium chloride or more, due to a chemical and industrial process that makes this salt unnatural and unhealthy.
Regular Salt is a chemical salt, the color, granulometry, drying, everything is chemically produced, that is why it has the name of refined salt.
Table Salt we use today is a salt heated at high temperatures, with chemicals that help to obtain the white color, as well as chemicals to keep the salt completely dry.
Minerals such as calcium and magnesium are removed in this process. This refining process creates an unnatural product that is to some extent harmful to the body.
Sea Salt
Sea Salt comes entirely from oceans that are currently highly polluted with mercury, plastic, petroleum, industrial waste, sewage, chemical toxins and more. It is a salt that after being dried, it is packaged and finally marketed.
Himalayan Salt
Himalayan Pink Salt comes from salt mines in Khewra – Pakistan located 900 meters above sea level, although it bears the name “Himalayan Salt“, it does not actually come from the Himalayas.
This salt is extracted by detonation with dynamite and then loaded into rail cars inside the mine. It has high levels of fluoride. The mine leaves traces of contamination in Khewra’s drinking water and the equipment used for extraction is heavy, outdated and dirty.
Peruvian Pink Salt
Peruvian Pink Salt is obtained through evaporation and solar crystallization of salt ponds, a process totally different from the production process of regular refined salt, which contributes to preserve the minerals in the salt. Salt of the Incas is a 100% natural salt with high mineral content, without any preservatives or additives.
Differences between types of salt
Difference between Peruvian Pink Salt and Table Salt
The big difference between the two salts is that white salt is an industrially produced product with chemical processes without any benefit for the consumer; Peruvian Pink Salt is a natural product that enhances the flavors in food, it is a natural salt rich in minerals.
Difference between Peruvian Pink Salt and Sea Salt
Sea Salt comes from polluted oceans, it does not contain any nutritional contribution. Unlike Peruvian Pink Salt, which is extracted and harvested manually by the inhabitants of the Maras Community with a technique of more than 600 years old inherited from generation to generation, giving a pure and clean salt.
Difference between Peruvian Pink Salt and Himalayan Salt
The Himalayan Salt is extracted through explosions of the Himalayan mines contaminating the salt, it is a salt with high hardness in the grains, which prevents the human body to assimilate it easily. Salt of the Incas is produced by crystallization and cultivated by hand for more than 600 years since the time of the Incas. Peruvian Pink Salt is one of the few salts in the world that actually tastes like salt, hence the differentiation of the use of this salt in food.
In summary…
As we have been able to observe, Table Salt, Sea Salt and Himalayan Salt have a similar chemical composition, except that Peruvian Pink Salt has a high content of minerals such as iron, calcium, zinc and magnesium.
Another difference is its origin and way of extraction. Regular Salt is chemically treated, Sea Salt is extracted from polluted oceans, Himalayan Salt is extracted from salt mines in Khewra and Sal of the Incas is manually extracted from salt wells in the Maras Salt Mines, located in the Sacred Valley of the Incas, in Cusco, Peru.
In MARAS GOURMET, you can find the Peruvian Pink Salt that has great benefits for being a 100% natural salt, with high mineral content, with a unique flavor contribution, besides being purer and preferred by many chefs around the world.
