By Pure Indian Foods

Black Salt (Indian Kala Namak)

GMO Free, Not made with bioengineered ingredients Plant Based Vegan Non-irradiated

Kala Namak is a beloved Indian Black Salt with a very distinctive sulfurous mineral taste. Add to chaats, chutneys, raitas and other snacks.

$6.92 - $18.01
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$8.30 CAD
$8.30 CAD

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Purchase options
$6.92 CAD
$6.92 CAD

Auto-renews, skip or cancel anytime. View subscription policy

Purchase options
$18.01 CAD
$18.01 CAD

Auto-renews, skip or cancel anytime. View subscription policy

Purchase options
$6.92 CAD
$6.92 CAD

Auto-renews, skip or cancel anytime. View subscription policy

Purchase options
$18.01 CAD
$18.01 CAD

Auto-renews, skip or cancel anytime. View subscription policy

To add to cart, go to the product page and select a purchase option
Grind: Coarse Granulated
Size: 4.5 oz in Grinder Bottle
Regular price $8.30
Regular price Sale price $8.30

Ingredients

Black Salt (Indian Kala Namak).

Country of Origin

India

What is Indian Black Salt (Kala Namak)?

Indian Black Salt is a kiln-fired rock salt originating in the Himalayas that contains trace amounts of sulfur compounds that give it a unique umami-like flavor, similar to a boiled egg. Sprinkle it on salads and fruits, and add to curries, chutneys and buttermilk.

No anti-caking agents added. Lumps may form, which is natural and normal.

Try our Bombay Chaat Masala seasoning made with this decadent salt!

Other names: Kala namak, Himalayan black salt, Sulemani namak, bit lobon, kala noon, pada loon

Appearance: Ranges from brownish pink to dark violet translucent crystals when whole and has a light pink hue when ground

Typically used: Freshly ground; you can grind it fresh using your favorite pepper mill.

Flavor: Besides sodium chloride, this salt contains trace amounts of sulfur compounds that gives it a unique umami-like flavor, similar to a boiled egg.

Culinary uses: Sprinkle the freshly ground salt on salads, fruits, curries, chutneys and buttermilk for added flavor.


What makes it unique.

Did you know that the original source of the raw material used to produce kala namak is from natural halite found in mines across Bangladesh, India, Nepal, and Pakistan? These mines are typically located in specific areas of the Himalayas salt ranges. Alternatively, the salt can also be harvested from the North Indian salt lakes of Sambhar Salt Lake or Didwana, as well as from the Mustang District of Nepal.

To give it that distinctive flavor, the raw salts are carefully fired in a furnace for about 24 hours. They're sealed in ceramic jars with charcoal and small amounts of harad seeds, amla, bahera, babul bark, or natron. After this process, the salt is cooled, stored, and left to age before it's ready for sale.

It's as fascinating as it is addictively delicious!

Besides being tasty, Indian Black Salt has a long history and is important in Himalayan cooking. Families have been using it for a long time in their traditional dishes. Nowadays, it's also popular in other parts of the world as people explore different flavors in their cooking. So, if you're looking to try something new in the kitchen, this might just be the thing to add a little extra flavor to your meals!




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Hi! I'm Sandeep.

I travel to India, Asia, South America, and Europe to bring you back some of the most pristine, pure, organic clean ingredients in the world. All the products you'll find here at Pure Indian Foods are ones that me and my family use personally.

My family has been making ghee since 1889. Today, my wife, Nalini (aka "The Ghee Lady"), carries on this tradition. She still makes all the ghee and tightens every jar by hand.

We are passionate about bringing you traditional and nourishing foods. It's our labor of love and service to human-kind. Thank you for supporting our small family business.

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