Black Salt - Fine Himalayan

HIMALAYAN BLACK SALT - PREMIUM QUALITY 

Black Salt is used primarily in cooking but was also historically used in Indian Ayurvedic medicine as a digestive. When finely ground it becomes a pinkish-grey or pale pink colour. 

Also known as Kala Namak, black salt is a kiln-fired rock salt with a sulphurous, pungent smell, used mainly in the countries of South Asia. It is also known by other names such as bit noon, bire noon, bit loona, bit lobon, kala loon, sanchal, kala meeth, guma loon, or pada loon and is manufactured from the salts mined in the regions surrounding the Himalayas. Key ingredients include sodium chloride, iron sulfide and sulfur compounds.

Black salt gives food an egg-like, salty taste. However adding black salt during cooking may make the egg-like flavour evaporate, likely due to the heat, so some people prefer to add it at the end and do not add any additional table salt. Our black salt is a very fine grain, almost like a powder and is often used in chaats, chutneys, salads and as a seasoning in vegan dishes to mimic the taste of eggs.

Origin: Sourced from a reputable herb supplier 

Important: Information on the traditional uses and properties of herbs provided on this site is for educational use only, and is not intended as medical advice. You should always check with your health care practitioner before using new herbs, particularly if you are pregnant, lactating, on medication or have a medical condition.