The last time I tried some, I burnt my tongue. Maybe I should have turned the light off first.
Seriously though, I've noticed the same thing (very gritty and not very salty), so it's probably got lots of other inedible rocks and stuff ground in with it that dilute the salt taste.
That's exactly my point. Where are we getting these salts? Is the salt industry corrupt? I think I got my pink salt on sale at TJMaxx. I don't have the container anymore. Could it be something dyed and labeled as himalayan salt?
Pink Himilayan I get at TJ Max discount all the time is not only salty but has strong mineral overtones, great for steak but too intense for fish and vegetables.
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