.5 tsp rock salt

Rock salt, also known as halite or mineral salt, is sodium chloride (NaCl) in its natural crystalline form, mined from underground salt deposits or salt mines formed from ancient evaporated seabeds. Unlike refined table salt, rock salt retains larger, irregular crystal structures and often contains trace minerals from its geological origin, such as calcium, magnesium, and potassium. The crystals range in color from clear to pale white, tan, or pinkish, depending on mineral content and impurities. Rock salt has a clean, straightforward salty flavor without additives or iodine, making it a preferred choice for both culinary and non-culinary applications.

Rock salt varieties include Himalayan pink salt (mined from Pakistan), black kala namak salt (containing iron sulfides), and Mediterranean sea-derived rock salts. The larger crystal size and mineral composition distinguish rock salt from refined table salt, which undergoes processing to remove minerals and reduce crystal size.

Rock salt is used in cooking as a finishing salt, for seasoning, brining, and creating salt crusts for roasted meats and vegetables. Its larger crystals provide textural contrast and allow for more controlled seasoning compared to fine table salt. In many cuisines, particularly Indian and Southeast Asian cooking, rock salt is preferred for grinding into finer forms or dissolving in water for flavor balance. Rock salt is also employed in salt-crust roasting techniques (en croûte), where it forms an insulating layer around proteins, and in preservation methods such as pickling and curing. The mineral content in varieties like Himalayan pink salt makes them popular for rim seasoning on beverages and as table salt alternatives.