Everyday Differences: Tibetan salt (left) comes in flakes, Himalayan salt (right) comes in pebbles. Tibetan salt flakes are much easier to hand grind than Himalayan salt pebbles; In fact, Tibetan salt often doesn’t need to be ground at all. Both are beautiful, but flakes are more practical than pebbles. For more on how to use…

Ancient Salt Producer Yan Jing has been producing salt for more than a millennia, harvesting salt from deposits deep in the mountains by means of wells (For Details, Click Here). This small village nestled amongst the mountains has been a key part of the greater Asian salt industry for the past 1400 years, supplying surrounding…

The First Layer: Crystal Flake The first layer is the whitest and sharpest in flavor. In Spring, during the season of the peach blossom, the salt crystalizes into especially elaborate lattices and flakes, called Crystal Flake Salt. The rest of the year, the salt is still white and sharp, but doesn’t form lattices and flakes.…

Harvesting Techniques:The style of harvesting the salt is also somewhat unique. Brine water from salt wells in the mountain is poured out onto a flat wooden platform completely covered in mud. The water evaporates, leaving behind a layer of salt. The first layer scraped off is generally white and has the least non-salt mineral content.…