Salt has been part of human history for thousands of years and remains a key ingredient in the contemporary human diet.
The most common salt found is white table salt – a refined and bleached salt produced from evaporated seawater.
However pink Himalayan crystal salt, hand-mined in Pakistan, has become increasingly popular and is believed to be the purest form of salt found on earth as it doesn’t undergo a refinement process and has been preserved by volcanic lava and ice for millennia, protecting it from modern-day pollutants.
Liezel Maree, author of Salty Sistas Himalayan Salt Cooking and owner of Saltpur says the health benefits of Himalayan crystal salt are many.
“It contains the same 84 trace minerals and elements that are found in the human body and because it is less refined, and fragments are larger, you’re consuming less sodium per serving than regular table salt.
“It also supports heart health, promotes a stable body pH balance, strengthens bones, improves circulation, lowers blood pressure and helps the body absorb nutrients.”
Besides numerous Himalayan table and crystal salt products you will find that the less common salt slab or block delivers a better taste and more mineral content.
However many consumers view their newly purchased slab or block with trepidation – hence Maree’s decision to write the book and help adventurous cooks embrace the new addition to their kitchen.
There are numerous ways to easily cook with a salt block that are both nutritious and delicious – all laid bare in the new cookbook.
For instance great care must be taken when heating it for the first time; also the block must be completely dry before you use it.
For first-time heating in an oven is not advisable – rather use gas, stove-top or a fire. The general rule is 10 minutes on low, then turn it over. Follow this with 10 more minutes on low; 10 on medium and 10 on medium high.
Test the heat by sprinkling a few drops of water onto the surface; they should sizzle and evaporate.
Always allow the block to cool completely after use before you clean it. Avoid soaps and do not submerge it in water. Salt is naturally antimicrobial so bacteria won’t grow on the surface. Allow the block to dry in a sunny spot before wrapping it in a tea towel for storage.
The book contains about 50 recipes, as well as tips on cooking with and maintenance of salt slabs.GRILLED CAMEMBERT WITH MAPLE BACON AND FIGS
Ingredients
1 camembert wheel
4 bacon strips
2 large figs in syrup (halved)
2 tablespoons maple syrup
1 cup of mixed greens (baby rocket works well)
melba toast or crackers
Method
Place salt block on the oven rack and set temperature to 140°C, allowing block to heat up slowly with the oven (do not use a gas oven).
Flash fry bacon in a pan and remove before it starts to crisp.
Carefully remove salt block with oven gloves and place on a heat resistant surface.
Adjust oven rack to grilling position and switch over to grilling element.
Place bacon strips onto hot salt block, drizzle with maple syrup and place under the grill. Watch bacon closely as it starts to caramelise and remove with tongs once crisp. Set aside to cool.
Next, pop camembert onto the salt block, now covered in maple syrup and bacon fat. Watch camembert change into a gooey, warm mess.
Remove salt block from oven and serve, topped with maple bacon, figs and greens.
If camembert has oozed to the very edges of your salt block, simply scrape and fold it back into what resembles a round cheese and top it off with those gourmet bits and greens.
Salt blocks are not just good for cooking on – you can freeze them to use later for easy but impressive-looking desserts.
FROZEN BLOCK WITH CHOC
Ingredients
80g dark chocolate
2 tablespoons cream
Method
Place salt block in freezer the night before you will use it.
Break chocolate blocks into a microwavable bowl and add cream.
Microwave for 20 seconds, remove and stir. Repeat for 10 seconds, remove and stir.
To serve, place frozen salt block in the middle of the table. Pop a few teaspoons of melted chocolate onto the block, flattening slightly with the back of a spoon. The chocolate will set in a few seconds.
Slide the chocolate off the block with a butter knife and enjoy.
TIP: Get creative with a choice of toppings. Place a few small bowls on the table filled with salt flakes, pistachio nuts, chopped mint leaves, honeycomb, strawberries and chilli flakes.

Himalayan Salt Cooking is available at select branches of Exclusive Books and Bargain Books, online at loot.co.za or from www.saltysistas.co.za and www.saltpur.co.za..