Himalayan black salt is also known as black salt, Indian black salt or kala namak, is a volcanic rock salt manufactured in the regions surrounding the Himalayas.
Himalayan Black Salt, in addition to sodium chloride (the key chemical compound of salt), contains traces of sulphur compounds naturally found in the Himalayan mountains. The sulphur content in the salt gives the salt its unique pungent smell and tangy taste.
Indian black salt can vary in colour – some may not be even black at all. Any shade of brownish pink to dark violet can be found and it is available in whole chunks or in powdered form.
Black salt does not contain iodine like normal table salt, so if you exclusively consume this salt, you will need iodine from seafood or other sources to avoid goitres and other health issue related to iodine deficiencies.
Black salt has been used in Ayurvedic medicine, and has been connected to easier digestion, heart health, and fewer complications from diabetes.
Black himalayan rock salt can be considered a flavour enhancer sprinkled on top of pretty much any savoury food, particularly Indian and other Asian recipes.
It can be used alongside other spices in pickled vegetables, salads and chutneys. Since it is considered a cooling spice, it can also be added to some summer beverages.
Substitute nutritional yeast for black himalayan rock salt and sprinkle it atop your homemade popcorn or kale chips for a unique, savoury flavour.
Due to its distinctive sulfurous aroma and taste, similar to that of hard boiled egg yolks, many vegans appreciate black himalayan rock salt in their tofu scrambles, chickpea omelettes, frittatas and quiches.
Ingredients: Black Himalayan Salt
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: Pakistan