It is believed that Himalayan salt has been around for 250 million years and that it originates from evaporation of the ancient seas. Salt-rock caves were formed by the shifting of the tectonic plates and forming the Himalayan mountain range. Over the years, they remained isolated from external pollution, wherefore this salt is frequently dubbed “pure” salt. Legend has it that this salt was discovered in 327 B.C. when Alexander the Great was resting with his cavalry in the rock caves of the Himalayas after the victory over Darius III. The tired horses started licking the rocks and soon regained their strength, which aroused the soldiers’ interest. Since then the salt began to be used mainly among the local population and it was traded to neighboring countries. However, the broader use of this salt began several decades ago.
Himalayan salt is rock salt obtained from the Pakistani part of the Punjab region, i.e. from the so-called Salt Range. The mines in this region were formed around 150 years ago and since then the manner of processing has remained almost the same. The salt is extracted manually from salt mines, it is washed and dried in the sun and then processed mechanically, i.e. it is crushed to the required size. Himalayan salt can be found in light pink color, due to the iron oxide compound, and it can also be white, dark orange and red.
Himalayan salt contains potassium, calcium, magnesium, and other minerals in small amounts. Although Himalayan salt is non-iodized, it is iodized with KJO3, according to the needs of the Macedonian population, i.e. 20 to 30mg of iodine per 1kg of salt. The iodine contributes to the normal functioning of the nervous system, normal cognitive function and energy metabolism, normal thyroid gland function and production of hormones, and most importantly, it contributes to children’s development.