"Kala namak" is a type of volcanic salt used in Asian cuisine, primarily in India, Pakistan, and Nepal. It is known as "Black Salt" or "Indian Salt".

Kala namak, when mined, has a pinkish hue that can turn gray depending on the mineral content in the salt. It is then roasted at high temperatures (800°c) in a kiln, which darkens the color and intensifies the flavor.

Its characteristic feature is its mildly distinctive, slightly sulfurous taste, which can resemble fish roe.

It is typically used to add a unique aroma and flavor to various dishes such as sauces, salads, chutneys, fruits, and vegetables. It is also used in small quantities in recipes like vegan mayonnaise to impart the flavor of fish roe.

• Flavor Enhancement: The distinctive taste of kala namak gives a unique aroma to dishes.
• Use in Food Market: Often used in Asian cuisine as an additive in dishes like sauces, salads, chutneys, fruits, and vegetables.
• Therapeutic Properties: Kala namak is believed to have certain therapeutic properties in Indian Ayurvedic medicine.
• Use in Food Preparation: Used in small quantities in recipes like vegan mayonnaise.

Due to its sulfur content, black salt has an odor and flavor reminiscent of eggs. This makes it a fantastic ingredient for vegans and those on plant-based diets who want to replicate dishes with a characteristic egg flavor.

The product packaging includes various options such as eco-friendly kraft bags, security zip lock bags, taper-style plastic containers, vacuum food bags, and glass or plastic jars. Packaging photos are indicative.

The packaging can be personalized with labels containing information such as your name, weight, and date.