The Himalayan salt was formed 200 – 250 million years ago as a result of mixing hot magma that erupted from volcanoes, with salt that boiled away from an ancient ocean. This process created unique composition of salt containing more than 80 microelements that are essential for life of any live organism. Non-uniform mixing with magma made Himalayan salt iridescent and multi coloured, sparkling with yellow, pink and brown shades.
Scientists believe that extraction of the Himalayan salt began during the Indian campaign of Alexander the Great, in 327 – 325 B.C. in what is now modern Pakistan, near Khevr. Until now the Himalayan salt was extracted manually.
As mankind started to use salt in dishes, it enhanced and improved the taste of our food and helped to protect food from spoiling by killing harmful bacteria. This antiseptic property of salt was widely used in home medicine by many cultures around the world. Salt also helps to restore electrolytic balance after the loss of fluids. Heated salt keeps heat for a long time and emits it gradually, which renders it useful in physiotherapeutic and healing treatments of rhinitis, otitis and myositis.