Himalayan Black Salt Cooking Fine Grain

Black Salt is usually known as Kala Namak.

Black Salt comes from indigenous volcanic mineral obtained from volcanic mines from Pakistan.

In its pure rock form, Black Salt appears a dark, brownish pink color due to its high level of sodium chloride along with several other herbs. But when it is ground into a fine powder the salt morphs into a light purplish, pink color, which gives black salt its famed contradictory name..

Black salt is considered to be cooling in nature. It is used as a laxative and digestive aid. It is a cure for flatulence, relieves intestinal gas and heartburn.

One of the distinct characteristics of Black Salt is the sulfuric smell it emits similar to hard-boiled eggs, because of its sulfur content.

Black Salt has been used for centuries in cuisine as a cooking and finishing salt, or as a condiment added to chats, chutneys, fruits, raita and many other snacks.

In some vegan circles, Black Salt is used to add an egg taste to certain tofu dishes or for making vegan egg salad.

Not only does Black Salt bring something extraordinary to cuisine, it also works great with chicken, pork and beef dishes; and combines well with other spices like cumin, ginger, coriander and chili powder. A minute amount of Black Salt can add contrast to sweets, especially for making salty caramel sauces. I think it works brilliantly by adding it to fruit drinks. Think limeade or lemonade? Perhaps, the next time you have a hankering for popcorn try sprinkling a little Black Salt on top – you’ll probably never go back to just simple salt and buttered popcorn again.

Packing: 1 KG Plastic Sealed Pack, 10 KG Carton Box , 25 KG PP Bag .