Saindhav – the Himalayan rock salt, pink salt or Halite has been revered as the most superior among all types of salts (Lavana) in Ayurveda. Named after its origins in Sindh region (now in Pakistan) i.e. Indus Valley Saindhav belongs to the highest echelon of functional foods in Ayurveda. It was formed about 500 millions of years ago during the Cambrium geological era, when the primordial ocean dried up, leaving pockets of salts sealed inside layers of earth and rock.
Discovered thousands of years ago, Saindhav gained popularity in 325 BC when Alexander The Great noticed it during his battle with King Poras on the banks of river Jhelum in the Punjab region (now in Pakistan). An entire mountain range in this ancient Indian province was named ‘Salt range’ due to the large deposits of Rock salt found in these mountains. The second largest rock salt mines in the world- the Khewra mines is in the Jhelum district of Punjab which is now a part of Pakistan. It is also the largest source of authentic Saindhav or Himalayan Rock salt.
Saindhav has been extensively used both as a food and medicine in Ayurveda. Sealed inside the earth for thousands of years, saidhava is free from contamination of environmental pollutants and toxins. Like many other principles and practices of Ayuveda, use of Saindhav has also been incorporated in many rituals of Hindu religion in India. Foods consumed during Hindu religious fasting rituals are cooked exclusively with Saindhav. Unlike other salts which promote indulgence and temptation, Saindhav is believed to be dominant in Sattva guna which promotes positive attitude and purity of mind.
Qualities of Saindhav..
To read my full article about the health benefits of the Himalayan rock salt- visit http://www.spiceflair.com/saindhav-the-amazing-himalayan-rock-salt/