Kala Namak Salt offers a faintly sulphurous and smokey flavour. This natural salt is extensively used on Indian and Vegan food, including chutneys, yogurts, pickles, salads and all kinds of fruits.
Introduction
Also known as Indian Black Salt, Sulemani namak or kala loon, Kala Namak Salt consists primarly of sodium chloride (salts main component) and trace impurities such as iron sulphide (gives purple-pink colour), sodium sulphate and hydrogen sulphide (gives sulphurous aroma, like rotten eggs). This salt starts out as Himalayan Pink Salt and is then heated to extremely high temperatures and mixed with Indian spices and herbs, until it melts, then cooled stored and aged.
How to use it
Best used as a finishing salt, sprinkled on top of dishes just before serving to enhance both flavor and appearance. Deliciouson Indian and Vegan food, including chutneys, yogurts, pickles, salads and all kinds of fruits.
Health benefits
Cooling spice in ayurvedic medicine and is recommended for many health issues such as constipation, indigestion, heartburn, bloating, flatulence, goiter, poor eyesight, hysteria and for people who are on low-salt diets.
Packaging
Glass Jar: 200g. Measures: 6.25*6.25*8cms. 6 jars per box. Measures box: 20*14*11cms. GW: 2.42Kg.
Doypack: Presented in sealed doypack thus preventing the contact with the air and foreign elements. N.W.: 750g. Measures: 16*23+4.5cms
Technical data
Product Description: mined from the ancient sea salt deposits in the Himalayan Mountains, then mixed with Indian spices and herbs
Origin: India
Ingredients: Himalayan Pink Salt, spices and herbs
Appearance and odor: pinkish-grey with distinctive sulfurous taste and odor (like rotten eggs).
Applications: This salt is intended for culinary use including cooking, baking, direct application, and food manufacturing.
Allergens: This salt does not contain any known allergens or specific components.
Additives: Does not contain any additives.