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Q: For Christmas I received some pink Himalayan salt. I thought, "How fun! An ingredient that I wouldn't ordinarily buy for myself, but it's so nice to have." But now I realize I don't know how to use it.

I noticed your post about Faith's three essential salts, and I hoped the pink Himalayan would be listed. It wasn't, so now I am stumped. What are the best ways/dishes/times to use pink Himalayan salt?

Sent by Larissa

Editor: Chances are, you can find opinions on both sides of the aisle on whether there's a taste difference between Himalayan pink salt and any other larger grain salt. In my experience, it imparts a subtler flavor than the sharp edge of kosher or sea or Celtic salt, so I reach for it when I want to season something that is delicate in flavor. Recently, it's been partnered with steamed bok choy with great success.

I encourage you to use it as a finishing salt, adding it to dishes right before serving. Try it on buttered toast, steamed fish, popcorn, and even in your salads. That way you can really get a sense of its flavor and taste and figure out how you want to use it next.

Kitchn readers, any other suggestions on how to use Himalayan pink salt?

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