Edible Himalayan Salt: Grades, Grinds, and Certifications

Published 2026-03-10 · 6 minute read · by Al Goher Trader

From Boulder to Table

Edible salt starts as selected food-grade boulders — the cleanest, most uniform crystal in the seam. At the factory the rock is washed, crushed, and screened through calibrated meshes: fine (0.3–0.5 mm) for table shakers, coarse (1–3 mm) for grinders and brining, extra coarse (3–5 mm) for grilling and finishing. Custom meshes are cut for industrial buyers.

The Color Grades

Pink is the signature grade — iron-rich and the color most consumers expect. Dark pink is mineral-dense with a stronger visual pop in clear packaging. White Himalayan is the purest-looking grade for buyers who want a clean profile. Black salt (kala namak) is a distinct product: sulfurous, prized in South Asian cuisine, and lab tested in its own right.

What the Lab Reports Say

Every food-grade lot we ship is covered by independent analysis. The National Metrology Institute of Pakistan and the National Physical and Standards Laboratory test physico-chemical composition and microbiology: our published reports show 98–99% sodium chloride, heavy metals not detectable, and zero pathogenic contamination — fit for human consumption under CODEX guidelines. Halal and Kosher certification covers the full edible line.

Packaging for Food Brands

Bulk moves in 25 kg and 50 kg PP bags or one-tonne jumbo bags. Retail programs run on private-label jars, grinder bottles, kraft pouches, and printed boxes filled and sealed at the factory. Minimums start at one tonne for bulk and one pallet for retail formats — a single 20ft container carries about 24–26 tonnes bagged.