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

Kala namak has a pinkish hue, which can turn gray depending on the mineral content of the salt. It is roasted at high temperatures (800°c) in a furnace, darkening its color and intensifying its flavor.

Its characteristic is a slight sulfurous taste, which can be reminiscent of egg yolk. This flavor comes from its natural content of sulfate salts and other minerals. It is used to add aroma and flavor to various dishes, such as sauces, salads, chutneys, fruits, and vegetables.

• Flavor Enhancement: The distinctive taste of kala namak adds a unique aroma to dishes.
• Use in Food Markets: It is utilized in Asian cuisine as an additive to provide a subtle yet interesting flavor.
• Therapeutic Properties: It is believed to have certain therapeutic properties in Indian Ayurvedic medicine, although scientific evidence is limited.
• Use in Food Preparation: It is used in small quantities in recipes such as vegan mayonnaise.

Due to its sulfur content, black salt has an odor and taste similar to egg. This makes it a fantastic ingredient for vegans and those following plant-based diets.

The packaging of the product corresponds to the quantity, form of the product, moisture, size, etc. Available packages vary, including eco-friendly bags, plastic containers, and glass jars.

The packaging will come with a personalized label that will state your name, the grams, and other information. This ensures the best quality.