Indian black salt has a faintly sulphurous and smokey flavour which disappears during the cooking process. Kala namak is the best salt for use in Indian cuisine, especially North Indian cooking.Kala namak is a rock salt, found in large halite deposits formed through evaporation of ancient seas and is mined in the Himalayas. It is then converted to kala namak by heating to around 900c in the presence of natural reductive agents until it melts, then it is cooled, stored and aged. The final kala namak consists mainly of sodium chloride, with trace impurities of sodium sulphate, iron sulphide and hydrogen sulphide. The sodium chloride gives kala namak its saltiness, the iron sulphide the purple-pink colour and the sulphur compounds the distinctive sulphurous aroma.
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