HIMALAYAN BLACK SALT: Black kala namak is also known as sanchal, kala loon and black lava salt. Naturally derived from volcanic mines in Northern India and Pakistan and from surrounding salt lakes, black salt has been a staple in South Asian diets for centuries. In its rock form, black salt is typically brown in color, but when ground up, it becomes a pinkish-grey color. Due to the iron-oxides in the salt, its coloring can deepen to a dark reddish-brown when added to foods. DISTINCT & DELICIOUS TASTE: Kala namak has a unique sulphureous, hard-boiled egg taste. It’s ideal for a tofu scramble and a variety of other vegan dishes. Add it to vegetables, fried noodles and rice dishes. COMMON USES: Kala Namak black salt can be used in place of regular table salt and as condiment. It can be added to a variety of dishes like chaat masala, chutneys, various fruits, raitas and many other Indian snacks. Because of its unique sulfurous, hard-boiled egg aroma, black salt is the key ingredient in traditional South Asian recipes. Packed in our SQF-certified facility in the USA, this salt is all-natural, non-GMO, kosher and gluten-free 4 oz.
