Himalayan Pink Salt from Pakistan, my memories of it & my interview for Cocoa Hernando
Recently I met Paul from Cocoa Hernando at a book launch party - seeing his wonderful collection of world flavoured chocolates, what drew me in what his Himalayan Pink Diamond Milk chocolate - now I am a dark chocolate fan, but anything that boasts the star ingredient being Pakistani, has my attention. Growing up with Himalayan Pink Salt being mined alone on the Pakistani side of the Himalayan mountain ranges, I grew accustomed to it's presence, never used it in cooking in Pakistan and only ever knew them to be those glowing pink lamps sold by the roadside in Karachi. This glorious salt is now the trendy ingredient of the West, but little is known of it's use in cooking in Pakistan as such. Mined in the Khewra Salt mines in Punjab, Pakistan - this salt has therapeutic, health and emotional benefits.When I was asked by Paul to do this interview, I was both excited and overwhelmed by the questions - I have done many interviews for magazines/online publications, but this was the first time I was asked questions I always wanted to answer. Here is this Q&A from Cocoa Hernando's website. and also featured on The Culture Trip website under the Pakistani section.Do look out soon for my exciting Pakistani inspired recipes using Himalayan Pink Salt, coming soon.Please tell us more about your delicious cooking.My mission is to highlight my heritage Pakistani cuisine. I grew up in Pakistan and I knew my food to be nothing but Pakistani. Moving to the UK has made me realize that my cuisine is often confused with other South Asian ones, some of our dishes are labeled as such and no one knows the history, tradition and cooking styles that make up the Muslim heritage cuisine that Pakistani food is based on. My hope is that through my writing and cookery classes, people will soon appreciate and taste the individuality of my cuisine.You once told me that you used to be sick of the sight of pink diamond salt back home. Was it really everywhere?I remember seeing these pink glowing lamps with tiny tea-lights within them twinkling by the dozens at open air weekend bazaars, in shopping malls and by the roadside. I never once gave them a second thought, though I always knew of their origin. Knowing that Himalayan Pink Salt is mined in Khewra Salt Mines (the second largest salt mine in the world), in Punjab, Pakistan – this salt is mined only on the Pakistani side of the Himalayas and shipped across the world. I don’t believe I ever bought a lamp, but now I wish I had. When I first realized that Himalayan salt was so trendy in the UK, I was proud to know it was mined from my country and that it’s properties are very beneficial to us and much better than regular salt for consumption. The lamps themselves provide mood lighting and the pink glow is meant to give you an overall sense of well-being. It is said the miners that work at Khewra are happy and calm, much to the contrary of others such as coal miners!And is pink diamond salt used in many traditional Pakistani deserts?I’ve been cooking all my life in Pakistan and I have never used the pink variety in food however we do use Kala Namak, or black salt in our savoury spicy snacks, in different masala blends such as Chaat masala, this adds a piquant, umami flavour and is used as a flavour enhancer. I have to say it doesn’t smell pleasant with its rather sulphuric aroma and unpleasant smell, it’s tastes better than it smells! Kala Namak is a hard black salt mined from the Himalayas as well, from the North West of Pakistan. I wouldn’t be inclined to use this in sweet dishes or chocolates, however Pink salt lends itself better for use in such sweet items instead. I intend to develop a few Pakistani inspired recipes using Himalayan pink diamond salt soon!What flavours & dishes define Pakistani food for you?To me, Pakistan food is defined by smoky meat barbeque aromas, fragrance of saffron, mint, coriander, star anise, all infused in rice, vegetables and breads. Seafood from the coast of the Arabian sea, Indus river and the freshness of seasonal vegetables and fruit. For example, Pakistani Sindhri mangoes are one of the best in the world as well as pink guavas and pomegranates and other lesser-known fruit such as Kinos (large oranges), Falsa (Grewia asiatica berries) Cheeko (Sapodilla) and Sharifa (custard apples.), are fantastic. To me all this defines Pakistani warmth, fresh produce and it’s haunting cuisine.