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Trader Joe's Pink Himalayan Salt

post #1 of 13
Thread Starter 
We normally use Real Salt but this Pink Salt was a good price at TJ's so recently bought this to keep on the table.

It is SO salty. Overpoweringly so. One twist of the grinder practically makes my food inedible. I don't find this with Real Salt.

Am I having some kind of reaction? I've read that thinking natural salt is not "salty enough" can point to mineral deficiencies, what about the opposite - thinking natural salt is too salty??

or is someone gonna tell me that the TJs salt is really dyed table salt
post #2 of 13
Quote:
Originally Posted by Faliciagayle View Post
I've read that thinking natural salt is not "salty enough" can point to mineral deficiencies,

Very interesting! Can you point me to what you read by any chance? I find the TJ sea salt not anywhere near salty enough.

The pink one is very pretty and I am drawn to it!. I will try it next time and let you know if it seems more salty to me than the TJ white sea salt.
post #3 of 13
I didn't necessarily find the salt itself to be stronger, but I did think that a *lot* more was released per grind. It dumped out a ton! Perhaps that was what you were experiencing?
post #4 of 13
I think it's the same saltitude as any other salt I've had, but yeah, the grinder releases a bit too much. Try just shaking it over your veggies or whatever like a regular shaker - you'll get a fine shake of salt that shouldn't overpower what you're eating.

I bought it because it was pretty.
post #5 of 13
I've always thought that RealSalt was a lot less salty than "regular" salt. So yeah- whenever we run out of RealSalt and have to use our backup regular salt, I have to remember to use less.
post #6 of 13
I think the pink salt is "softer" so in theory it would release more per grind. We did a salt tasting once in our house, pink, celtic, normandy, etc.. it was really fun. Having this experience really helped me in knowing what salts work best for whatever type of cooking I was doing.
post #7 of 13
I don't really care for salt but we use Pink Himalayan salt in our kitchen and I find it brings out the flavor of the food without an overpowering salt taste, such as I usually get with table salt. We don't get our Pink Himalayan at TJ's, so maybe they do something different to it in the processing, but I do really like the kind we get.

If you can get a slab of Pink Himalayan, try broiling fish or baking bread on it in the oven. Soooo good! And all you do is wipe it clean when you're finished, and you can keep using it for months. It's also good to serve chocolate desserts on, or cheeses.
post #8 of 13
Quote:
We did a salt tasting once in our house, pink, celtic, normandy, etc.. it was really fun. Having this experience really helped me in knowing what salts work best for whatever type of cooking I was doing.
- SAME here- one salt does not fit all foods, same goes for types of pepper corns
post #9 of 13
Quote:
Originally Posted by Kelilah View Post
If you can get a slab of Pink Himalayan, try broiling fish or baking bread on it in the oven. Soooo good! And all you do is wipe it clean when you're finished, and you can keep using it for months. It's also good to serve chocolate desserts on, or cheeses.
That is really cool, where would you find pink Himalayan salt slabs?
post #10 of 13
Thread Starter 
Quote:
Originally Posted by HappyMommy2 View Post
Very interesting! Can you point me to what you read by any chance? I find the TJ sea salt not anywhere near salty enough.

The pink one is very pretty and I am drawn to it!. I will try it next time and let you know if it seems more salty to me than the TJ white sea salt.
I *think* I read it on the Cooking Traditional Foods forum (http://www.tfrecipes.com/forum/ ) but if I later remember another source I will edit to reflect that.

As for Trader Joe's Sea Salt - I presume you mean the white stuff in the large canister? We have used that in the past though I think it's a refined product... gotta go check my sources again...
post #11 of 13
I thought that Real Salt wasn't a very good source of trace minerals? I only bought it once because of this:

http://www.celticseasalt.com/Dr-Reco...-W280C549.aspx
post #12 of 13
Thread Starter 
Quote:
Originally Posted by Sayward View Post
I didn't necessarily find the salt itself to be stronger, but I did think that a *lot* more was released per grind. It dumped out a ton! Perhaps that was what you were experiencing?


that's an excellent point. I shall try a lighter hand, thank you!
post #13 of 13
Quote:
Originally Posted by palmgal View Post
That is really cool, where would you find pink Himalayan salt slabs?
A grocery store here in Portland has them (Fred Meyer), and I've also seen them at fancy kitchen stores like Sur La Table and Williams-Sonoma. Might also be available online. They'll set you back about $30 or $40, but they last for several months and are great to use as baking stones and serving platters.
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