Pink Himalayan salt and grey Celtic sea salt are both found in many kitchen cupboards. But where do they come from, how do they differ and do they contain iodine? In this article we lay out the facts, without the marketing talk.
In short: Himalayan salt is rock salt from Pakistan, while Celtic sea salt is harvested from seawater in France. Both consist mostly of sodium chloride and naturally contain little iodine. The differences lie mainly in origin, taste, texture and use.
Where does Himalayan salt come from?
Himalayan salt does not come from the Himalayan mountains themselves, but from the Salt Range in the Punjab province of Pakistan. Most of it is mined in the Khewra Salt Mine, one of the oldest and largest salt mines in the world.
The salt formed from an ancient sea that dried up millions of years ago. The salt layers lie deep underground and are extracted from the mine as rock salt. The pink colour comes from small amounts of iron oxide. Read more about the colours in the colours of salt stone.
What is Celtic sea salt?
Celtic sea salt (also known as 'sel gris' or grey sea salt) is harvested on the coast of Brittany in France. Seawater flows into shallow salt pans, evaporates in the sun and wind, and the salt is raked by hand. The grey colour comes from clay on the bottom of the salt pans. The salt is naturally somewhat moist.
The differences at a glance
| Himalayan salt | Celtic sea salt | |
|---|---|---|
| Type | Rock salt | Sea salt |
| Origin | Punjab, Pakistan | Brittany, France |
| Colour | Pink to orange (iron oxide) | Light grey (clay) |
| Texture | Dry and hard | Moist and coarse |
| Taste | Mild and cleanly salty | Slightly briny, 'of the sea' |
| Salt grinder | Very suitable | Less suitable (too moist) |
| Iodine | Naturally low | Naturally low |
Does Himalayan salt contain iodine?
Himalayan salt naturally contains only very little iodine. The same goes for Celtic sea salt. In the Netherlands, iodine is in fact added to salt, for example in iodised salt and in the bakery salt used for bread. If you want to get iodine from table salt, you need iodised salt. Himalayan salt and Celtic sea salt are no substitute for it.
What about the minerals?
Besides sodium chloride, Himalayan salt contains small amounts of other minerals, such as iron, potassium, magnesium and calcium. That is what gives it its colour. However, the amounts are so small, and you use so little salt per day, that it is not a meaningful source of minerals. So choose based on taste, texture and use, not for your health.
When to choose which salt?
- Himalayan salt: for the salt grinder, for sprinkling over salads, meat, fish and vegetables, and in marinades. Its pink colour also looks lovely on the table.
- Celtic sea salt: as a finishing salt over a dish, where you want to taste the coarse, moist grain and the briny flavour.
Find more ideas in Himalayan salt in the kitchen.
Frequently asked questions
Is Himalayan salt healthier than regular salt?
No. Both consist mostly of sodium chloride. The difference lies in taste, colour and texture.
Is Himalayan salt really from the Himalayas?
Not literally. It comes from the Salt Range in Pakistan, at the foot of the Himalayan region.
Can I put Himalayan salt in a salt grinder?
Yes. Our Himalayan salt 1-2 mm is dry and hard and suitable for a salt grinder, such as our electric salt grinder.
