Quality Criteria for Crystal Salt

When selecting crystal salts, pay attention to the following quality criteria:

Appearance, Smell and Taste

  • Appearance: Transparent, pink or reddish crystals, no impurities, light pink ground or granulated salt.
  • Odor: Neutral.
  • Flavor: Mildly salty.

Mining Method and Processing

Himalaya crystal salt is traditionally processed by hand, washed in brine and sun-dried.

Food Code

The Codex Alimentarius, or food code, for table salt is regulated by law and defines the criteria to be fulfilled in order for salt to be offered as a foodstuff. The following points are of particular importance:

  • Sodium chloride at least 97%
  • Arsenic less than 0,5 mg/kg
  • Copper less than 2,0 mg/kg
  • lead less than 2,0 mg/kg
  • Cadmium less than 0,5 mg/kg
  • Mercury less than 0,1 mg/kg

Biophysical Examinations

Biophysical examinations are meant to test the effect of Himalayan crystal salt on living organisms and humans. The following test methods are used:

  • Electroacupuncture according to Voll
  • Measurement of Biophoton with Green Algae
  • Segmental Diagnostic
  • Clinical Trials in Humans