BLACK SALT

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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 boile d 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. 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. Show more