This salt is somewhat arbitrarily called "Himalayan" since in reality 99.9% of all salts labeled as Himalayan come from the Salt Range in northern Pakistan where the Indus mountain range can be considered as the foothills of the Himalayas.
Important in the selection of salt is that it has not been processed in non-traditional ways and meets the rules of the food code. To fully retain its properties, it must be worked by hand and only with traditional mechanical methods, washed in brine, and dried in the sun.