Most of the Himalayan salt you see in the stores today is the pink variety. This is the Pure WHITE salt from the top of the world. The Himalayas used to be at the bottom of the sea. But when the mountains rose higher and higher, they became the tallest mountains (Think Everest) in our world. In addition to the mountains, there are wide fields of sea salt that have leached out of the mountains and settled in the fields. The Tibetans walk for 6 weeks to retrieve this pure salt and they bring it back to their towns in wooden carts. This salt comes to you in small chunks like the expensive French Salt. You can grind it in a salt grinder, a metate, or with your fingers. In cooking you can add a pinch of it to your dish as it cooks. This salt is a bit saltier than what you might be used to, so it will last a long time. Keep it is a cool and dry place.