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OVERVIEW:

Harvested from ancient sea salt deposits that lie deep beneath the Himalayas, our Himalayan Pink Salt is one of the best mineral salts available. Protected from the ages by the breathtaking mountains in Pakistan, the crystalized sea salt that was once a prehistoric ocean is now a pure, mineral-rich salt that has garnered more than a cult following. Treasured for its clean, upfront salt taste and its extraordinary color, all-natural Himalayan Pink Salt has become an important ingredient in kitchens worldwide. The varying shades of delicate pink to dark rose are the lasting result of trace minerals such as iron, magnesium, potassium and calcium. We ensure that Himalayan Pink Salt is only of the highest quality, is completely organic compliant and is certified kosher by the Orthodox Union.

 

Coarse Grain: Ideal for use in salt grinders and mills, Coarse grain Himalayan Pink Salt is also a suitable size for brines, pickling and salt roasting. Try it as an exquisite presentation salt for fruit, cheese—even ice cream.

 

INGREDIENTS:

Salt

ORIGIN:

Pakistan

WHAT'S COOKING:

Baked Kubbeh Pie

Brown Butter Garlic Rainbow Carrots

Himalayan Salt, Olives, Rosemary, & Garlic Sourdough

Pimento Cheese Crisp

Simple Hot Cocoa Recipe

Himalayan Pink Mineral Salt, Fine

SKU: 3010
$3.20Price
Quantity
  • Specific: No known precautions.


    General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

     

    For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

  • Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

     

    • Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
    • Herbs (basil, oregano, parsley): 1 to 2 years
    • Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
    • Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
    • Extracts: 4 years (except for vanilla, which will last forever)