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Pink Himalayian Salt

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As you read through my recipes, you will come to find that I use one common ingredient in ALL of them… salt.  Sweet or savory, they all get a dose of salt. For culinary purposes,  “saltiness” is one of the five primary basic tastes that our tongue can detect. Those five tastes being: salt, bitter, sweet, sour, and umami.  Also, salt is not only a flavoring agent but also used in preserving foods. It acts as a preservative by drawing out moisture from food, which is essential to microbial growth. Many pathogenic microbes are also simply unable to grow in the presence of salt.  But,…

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