Salt is inarguably one of the most important food product. It is so deeply entrenched in our daily meals that we almost take this ingredient for granted in every dish that we prepare.

It is such an important condiment in dishes that its lower than required quantity may render the dish unappealing and bland.

Salt is not just used in savoury dishes, but also highly used in sweet dishes as well due to its flavour enhancing properties. There are many varieties of salt available in the market today but in terms of consumption, the Himalayan salt and sea salt comfortably rest at the top of the list. Also, the organic variant of the Himalayan salt and sea salt is even better due to them not being treated with harmful chemicals during the purification.

Both the salt varieties have sodium chloride as their main constituent but this is where the similarities end. Sea salt tends to have a clear white colour but the Himalayan salt has a rosy pink accent to it.

They also differ slightly in taste and texture but can be used almost interchangeably across dishes.