At Butter & Olive, we love Himalayan sea salt. It’s that expensive, pink salt that you sometimes see in the supermarkets. We sometimes get blank stares when we tell people that we make our breads (and sometimes, even cakes) with this expensive salt. “Why not use plain table salt, they taste the same anyway?” they’ll ask. We get a little excited when we get questions like these (we love to talk about our ingredients). Here’s why:
High Nutritional Values
Compared to plain old table salt aka white salt, Himalayan sea salt contains just 87% of sodium chloride. The rest is made up of 84 trace elements and minerals including magnesium, calcium, potassium, iron and copper. Table salt is almost 97.5% to 99% sodium chloride. With Himalayan salt, you get more nutritional value with the same amount.
Natural & Unprocessed
Himalayan salt is usually mined by hand and is one of the purest salts you can find. It is unrefined and unprocessed. Plain salt on the other hand, is commercially produced with a good deal of additives. Do you know commercial salt is also bleached? That is why plain salt has so little minerals other than sodium. They’re all stripped away in the refining process.
Did we mention we love the delicate and subtle flavour of Himalayan sea salt? This may be a little subjective, but they go better with our bakes and we like to pick the best.
If you’ve been using plain salt at home, try switching to the Himalayan variety to provide better, healthier food for your family.
Enjoy your daily slice!