Himalayan Salt Crystals come in all sizes, shapes and colors. As it is a 100% natural product, there are not alterations done to the color of the salt. The color is 100% natures work, it is the infusion of iron along with 80 other minerals that makes the salt its color and benefits. The richer the content of iron, the darker the reds appear in the crystals.
RED HIMALAYAN SALT
Red Himalayan salt is one of those darker "Pink" Himalayan Salts. The color is burgundy- brown, with some specs of lighter pinks and white. This salt has the highest iron content out of all other salts. This may be easily detected even by taste. Many people say it has a slight rusty/iron aftertaste.
This salt is only mined in one specific mine in Pakistan and is not so easily available. Thus, it's harder to source and the price point would be on the higher side.
PINK HIMALAYAN SALT
This type of Himalayan Salt is the most commonly used one. This the salt everyone has seen on their local supermarket shelves. One of the reasons, it being more visually attractive than others. Especially in todays "Instagram" world, where visuals are one of the most important aspects for a product to be marketed and sold. In fact, this color is much easier to source, as it more accessible throughout various mines across Pakistan.
This salt still has a good chunk of that iron content, which gives its beautiful pink and orange color. Rest assured it is still rich in those remaining 80 minerals, which are so beneficial to
the human body.
WHITE HIMALAYAN SALT
White Himalayan Salt is considered the "purest" of the Himalayan salt simply because of the > 99% NaCl content. It has the least trace minerals and iron content, which contributes to the so called "impurities". And even compared with table or sea salt, it has the least amount of traceable foreign elements like microplastic and various chemical additives, as it have been safely preserved underground for centuries. Well, same applies to all Himalayan Salts...
BLACK HIMALAYAN SALT
Black Himalayan Salt is also called "Kala Namak" in the South Asian region. The salt have a pungent sulfur smell and taste. This one is for the real gourmet...
This salt is mined in the same ranges as all the other Himalayan salt. However it goes through a "baking" process inside furnaces for 24 hours. Exposure to high heat creates the dark color, smell and taste and also perceived medical properties highly praised in Ayurveda.