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Black Salt is a special type of Indian volcanic rock salt. It is purple/pink grey rather than black and has a very distinctive sulfurous mineral taste, rather like hard boiled egg yolks.
Black himalayan rock salt is commonly used in Pakistani, Indian and other Asian dishes. It starts out as pink himalayan rock salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs, including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to its distinctive sulfurous aroma and purple/pink/grey colour. Traditionally, black himalayan rock salt has been considered a therapeutic, cooling spice and has been used to help digestive issues. It contains less sodium than table salt so is a useful alternative for those with high blood pressure or just anyone looking to minimise their salt intake.
Black himalayan rock salt can be considered a flavour enhancer sprinkled on top of pretty much any savoury food, particularly Indian and other Asian recipes. It can be used alongside other spices in pickled vegetables, salads and chutneys. Since it is considered a cooling spice, it can also be added to some summer beverages. Substitute nutritional yeast for black Himalayan rock salt and sprinkle it atop your homemade popcorn or kale chips for a unique, savoury flavour. Due to its distinctive sulfur aroma and taste, similar to that of hard boiled egg yolks, many vegans appreciate black Himalayan rock salt in their specialised dishes.
Ingredients: Black Himalayan Salt
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: Pakistan