Salt using ideas

[raweater]

I found 2 new types of salt at my health food store:
-Altura Pink Salt (harvested at 3000 meters above sea level in the heart of the Andes mountains)
-Himalayan Salt (250 millions years old)

Now I already had plenty of Celtic Sea Salt which is the salt I normally use and I also have the flower of the ocean celtic salt, but wanted to try the Himalayan one, I was going to order some in my next raw food order but found it at the HFS. I also got the pink one was it was only $2.50. Both of them are finely ground, about like white sugar.

What would be good uses for these salts? Are they best as finishing salts to sprinkle over a prepared meal, or are they better to put in recipes (I normally use my coarse Celtic salt for recipes).

I'd like some tips as to whether some of these salts are better for certain things.

By the way, are both salts I bought, Himalayan and Altura pink salts, similar? They both seem to be pink salts formed in mountains.

Thanks

[rawgreenyogini]

They are a good sub for sea salt.

I have some Hawaiian Alaea sea salt which is a beautiful rich red color. That is good for a finishing salt.

There is also Indian Black salt which has a kinda "sulfur" like taste ( think onions and garlic ) that is great to use in dishes where you want that flavor to dominate.

[raweater]

Wow, red and black salt? Can these be ordered online? Does the red one have a particular taste?

Thanks

[raweater]

I just found hawaiian red salt on ebay, and also black salt but it's also hawaiin, so I guess it's not the same as the indian black salt? Do you know if it has the same sulfur taste?

Thanks

[rawgreenyogini]

well.... funny thing is they all taste a different degree of "salty".....

I purchased mine here: Wilderness Family Naturals (http://www.wildernessfamilynaturals.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=HH-S)

Scroll down to the middle of the page and there are all their salts.
:D

[maui_butterfly]

I have some Hawaiian Alaea sea salt which is a beautiful rich red color. That is good for a finishing salt.

thanks for mentioning that. i love my hawaiian salt but stopped using it cuz am not sure if it is "raw". i believe in modern processing, the red clay is baked before combining with the sea salt?? i mean i guess all minerals that have volcanic origins are "baked" at temperatures greater than 115 degrees (ha!), so i may be putting too fine a point on this. anyone have info??

[raweater]

I wouldn't be concerned about a small amount of cooked item in comething that itself is used in small amounts, but that's just me.

I normally use coarse celtic sea salt, it's actually still moist similar to wet sand.

[rawgreenyogini]

thanks for mentioning that. i love my hawaiian salt but stopped using it cuz am not sure if it is "raw". i believe in modern processing, the red clay is baked before combining with the sea salt?? i mean i guess all minerals that have volcanic origins are "baked" at temperatures greater than 115 degrees (ha!), so i may be putting too fine a point on this. anyone have info??

I'm not going to let a PINCH un non-raw sea salt ( which the non-raw is in question anyway ) deter me from using it.

I don't think the Raw police will be after me.