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Pink Salt


Applications & Usage

Uses Some people even use pink Himalayan salt as a cooking surface. Large blocks of the salt can be purchased and used to grill, sear and impart a salty flavor to meats and other foods.


Kosher Yes
Upcycled Yes

Microbiological Properties

Coliforms No specific data available on this product.
E.Coli o157:H7 No specific data available on this product.
Hazardous Components None
Molds No specific data available on this product.
Salmonella No specific data available on this product.
Total Aerobic No specific data available on this product.
Yeast No specific data available on this product.

Nutritional Information

Calcium 0mg
Calories 0g
Fiber 0g
Iron 0mg
Sodium 38667mg
Sugar 0g
Total Carbohydrates 0g
Total Fat 0g

Ordering & Availability

Minimum Order Quantity 500 lbs


Color Pink
Country Of Origin Kenya, Uganda, Tanzania
Ingredients 100% salt rock
Odor Characteristic, mild earthy
Production Method The Salts are, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤11% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 0g
Taste saltier flavor than table salt

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Pack Sizes Pink salt is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter
Shelf Life 10 years as long as salt is stored in a well-sealed container in a cool, dry environment and away from sunlight. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunde