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Copyright © 2025 Foodies Only
7 min
17/12/2025
Himalayan pink salt has been used in Indian kitchens for centuries. It is valued for its mineral-rich composition, flavour and its wellness properties. This article examines how salt emerged from the ancient salt ranges of the Himalayas, its role in traditional cooking, and its growing importance in the modern diet. From pickles and chaats to digestive remedies, pink salt is all about preserving the transition and modern diet choices. Dive deeper to know more.
Himalayan pink salt, or sendha namak, as it is locally called, comes from ancient salt mines near the Himalayan foothills, particularly the historic Khewra Salt Range. Formed millions of years ago through the evaporation of prehistoric seabeds, this salt is naturally rich in minerals such as calcium, potassium, and magnesium, which give it its soft pink hue. In earlier centuries, the salt travelled across trade routes into North India, becoming a valued kitchen staple for its purity and mild flavour. Pink salt has long held a place in traditional Indian systems like Ayurveda, where it is praised for its digestive benefits and its ability to balance the body’s doshas. Many regions historically used it not only for cooking but also for home remedies, pickling, and ceremonial practices. Over time, as the salt became more accessible, it entered everyday cooking and continues to be used in snacks, chaats, and cooling drinks like jaljeera. Read this article to know more about the salt’s history, its nutritional properties and how modern wellness trends are including this ancient ingredient in their diets.
Across India, especially in the north and west, pink salt has a respected role in household cooking. It is considered the purest form of salt allowed during fasting rituals such as Navratri, Ekadashi, and Shivratri. For these occasions, everyday iodised salt is avoided, and pink salt is used instead. Dishes like sabudana khichdi, kuttu puris, vrat-friendly aloo sabzi, and peanut-based chutneys use pink salt because its mild flavour supports simplicity while still seasoning the food effectively. In regions where pickling has long been part of home cooking, pink salt plays a functional role. It's naturally low moisture content prevents excess fermentation and helps vegetables stay crisp. The salt is used in lime, chilli, and carrot pickles during winter, as it is believed to enhance longevity and taste. The salt also appears in spice blends like chaat masala, jaljeera powder, pani puri masala, and kala namak (pink salt), which are used as digestive aids. Pink salt has its role in drinks as well. In many households, a pinch of pink salt is added to lemon water, buttermilk, or cooling summer beverages to support hydration and balance electrolytes.
Pink salt has long been linked to wellness traditions in India. In Ayurveda, it is believed to support healthy digestion, improve appetite, and help regulate water balance. Traditional home remedies often use pink salt, ginger, and warm water, or roasted cumin, to support digestion after heavy meals. In many households, a mixture of black pepper, lemon juice, and pink salt is used as a simple remedy for bloating or sluggish digestion. Because it is unrefined, many families prefer it for children or older adults who require gentler seasoning.
Outside the kitchen, pink salt is used in practices like salt gargles for sore throats, steam inhalation for congestion, and even decorative uses, such as salt lamps believed to purify indoor air.
In recent years, Himalayan pink salt has gained global attention as a natural, unprocessed alternative to refined table salt. In India, this renewed interest aligns with a broader shift towards traditional ingredients, local produce, and minimally processed staples. Many households now keep both iodised salt and pink salt, using each for different purposes. Iodised salt for daily cooking and pink salt for finishing dishes, drinks, fast-friendly meals, and snacks. The use of pink salt has also increased in plant-based and whole-food diets, where it is appreciated for its unrefined, mineral-rich qualities.
Environmental conversations around salt production often highlight the sustainability of natural salt deposits compared to industrially refined options. Pink salt requires minimal processing, mainly just cleansing, crushing, and grading, which is helpful for consumers opting for eco-friendly choices.
Himalayan pink salt is an example of how history, tradition, and modern food culture can intersect. What began as a natural mineral from the ancient Himalayan deposits has now become an essential part of Indian kitchens. Its role in fasting, pickling, home remedies, and modern wellness trends demonstrates how versatile salt remains.
