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Himalayan salt blocks – also known as Himalayan salt plates, gourmet salt blocks or pierre de sel – are an exciting way of seasoning and serving food. The dusky pink Himalayan rock can be slowly heated or chilled to extreme temperatures. The tight crystal lattice in the Himalayan salt block means that it holds its temperature for long periods of time – to the extent that the salt block can be used to fry fish, or keep ice cream chilled.
Most excitingly, the Himalayan salt block is rich in mineral salt, which flavours – or even cures – the food served on the salt plate.
Try presenting slivers of sashimi on the salt plate, and watch it start to cure at the table. Another option is to slowly heat the salt block in the oven, and use it to fry scallops, or even an egg in front of guests. The salt block is also great when chilled in the freezer, and used to present ice cream – toffee, chocolate and caramel flavours work particularly well with the block’s saltiness.
What is the salt plate made from?
It is made from 100% Himalayan pink salt. It is a halite, or rock salt, also known as Sendha namak.
How should I clean the salt plate?
Salt is naturally antibacterial, so there is no need to use soap. Just wipe with a damp cloth, and dry well before storing. Do not immerse in water.
Please note: The salt plates are a natural product and do vary slightly in colour. Because salt plates are made of salt and not stone, and need to be heated and cooled extremely carefully, we can't guarantee against cracking during heating. For best practice, see more details in our article How to Cook Scallops on a Himalayan Salt Plate.
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