Salt, one of the oldest and most essential minerals on Earth, has been harvested for thousands of years. It originates either from seawater through evaporation or from ancient underground salt deposits formed by dried-up prehistoric oceans. This natural formation process gives salt its unique characteristics, including its color and mineral content.
While table salt is typically white and refined, natural salt comes in a variety of colors due to the presence of trace minerals. Pink Himalayan salt, for example, gets its rosy hue from iron oxide. Grey Celtic sea salt contains clay and moisture, giving it a moist texture and light grey color. Black salt, often found in volcanic regions, contains activated charcoal or sulfur, giving it a smoky flavor and deep color. Red Hawaiian salt (Alaea salt) is enriched with volcanic clay, giving it a distinctive red tint.
These naturally colored salts are not only visually striking but also valued for their mineral benefits and unique flavor profiles. As demand for natural, unprocessed food grows, these colorful salts have gained popularity in both gourmet kitchens and wellness practices.
Understanding the origin of salt and its natural colors helps consumers make informed, health-conscious choices in their diets.
