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Black Salt (Indian Kala Namak)

$4.99 – $12.99

This salt (Indian Kala Namak) contains trace amounts of sulfur compounds that give it a unique umami-like flavor, similar to a boiled egg. Sprinkle 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 black salt!



Whole30 Approved USDA Certified Organic Gluten Free Non-GMO Non-Irradiated

Coarse Granulated
Fine Ground
4.5 oz in Grinder Bottle
4.5 oz Glass Bottle
16 oz (1 lb) Resealable Bag
$5.99
Description
Other names: Kala namak, Himalayan black salt, Sulemani namak, bit lobon, kala noon, pada loon

Appearance: It 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 fresh using your favorite pepper mill.

Origin: The raw material for producing kala namak was originally obtained from natural halite from mines in Bangladesh, India, Nepal and Pakistan in certain locations of the Himalayas salt ranges, or from salt harvested from the North Indian salt lakes of Sambhar Salt Lake or Didwana and the Mustang District of Nepal. The raw salts are fired in a furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, amla, bahera, babul bark, or natron. The fired salt is then cooled, stored, and aged prior to sale.

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

Aroma: Sulfuric

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

Q. Does salt need to be organic?

A. Salt is a mineral, not a product of agriculture, and as per USDA guidelines, salt can never be Certified Organic.

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