Talk:Pink salt

Suggest Deletion of Article
I move for the deletion of this article, in favor of leaving Pink Salt as a general reference in the normal salt article. I make this suggestion based on the discussion above. Discuss. Jo7hs2 (talk) 17:30, 29 February 2008 (UTC)


 * The part about the "Himalayan" salt is nonsense but keep in mind we do have articles on black salt and smoked salt. Badagnani (talk) 17:31, 29 February 2008 (UTC)


 * See also Himalayan salt. Of course, like the marketers of this stuff, the actual nation of origin is never mentioned. Badagnani (talk) 17:32, 29 February 2008 (UTC)


 * "pink salt" is also the designation of salt containing sodium nitrate and a pink dye. It is used in brining as a protection against botulism.  It is also used to keep meat red, as in sausages.67.78.107.162 (talk) 16:32, 1 July 2008 (UTC)


 * In Hawaiʻi, "pink salt" or ʻAlaea is fairly common in stores, but it's not "mined" exactly, as this article claims. It's just red volcanic clay combined with sea salt. See here and here for some product descriptions. Although actually ʻalaea originally only referred to the red clay used to color/flavor the salt: the Pukui/Elbert dictionary calls it "water-soluble colloidal ocherous earth" 1. Quite a mouthful. ;) Indeterminate (talk) 10:15, 9 September 2009 (UTC)


 * I believe this to be an important stub that should remain. Many meat curing recipes refer to "Pink Salt." This was the first article that came up in my search. After looking further, I found this Wiki http://en.wikipedia.org/wiki/Charcuterie#Curing_salt_blends that explains and has references. Someone with more time and Wiki experience than I can maybe run with that?? 216.186.188.196 (talk) 20:33, 15 December 2009 (UTC)