Kala Namak Himalayan Black Salt - Fine

Himalayan Black Salt (Kala Namak) - Fine

8 oz bag - India

Kala Namak
This is the most interesting salt.

This is the most interesting salt. It’s not salty per se, it is more eggy than salty. Though it finishes with saltiness, this salt starts with egg. That’s right, egg or more correctly the sulfur (iron sulfide) compound transforms the salt to be eggy.

And if you don’t know that's what's coming, your taste buds instantly will and they send emergency alerts racing out the back of your mouth on a impulse nerve to your gustatory cortex to panic you that what you are tasting is spoiled …

… but then something else happens and you reach for another crystal to taste, just to confirm what your gustatory cortex is telling you. This time though, because you expect an eggy taste, you also taste an explosion of vapor, if that makes any sense at all. And the salt comes alive, not just with saline, instead a partner with the elements to come out and surprise and please, yes please, your palate!

This is one palate pleasing pleasantly performing salt!

Kala namak is also known as Indian black salt or kala loon or himalayan black salt or sulemani namak. The color of the salt ranges from brownish-pink to dark purple after it has been ground.

Kala namak starts as a halite, commonly known as rock salt and is mined from Himalayas salt range. The halite is put through a reduction–oxidation reaction, this is any chemical reaction in which the oxidation number of a molecule, atom, or ion changes by gaining or losing an electron. Basically it is a chemical reaction where the oxidation states of atoms are changed.

This Himalayan Black Rock Salt is mined in the Indian subcontinent and is in its purest form, without treatment or any refinement process. Packed with 84 essential minerals, it is black after the reduction–oxidation reaction and turns the red-purple color when it is ground into a finer salt.

Long consider a cooling element in Ayurveda medicine, it is used as digestive aid and for heartburn. Lower in sodium than many other salts, it is a good option for those who need to watch their intake of sodium.

Used in chutneys, chaats, salads, with fruits and almost any dish. The salt can be used with tofu to mimic eggs for your vegan friends or mixed in (or sprinkled on top) of an avocado (which is delish!). Kala namak (despite its egg’ee’ness) is quite versatile. And can be used almost everywhere you salt today (including your bath water!).

This is one palate pleasing pleasantly performing salt!

THIS PRODUCT IS PACKAGED IN A FACILITY THAT ALSO HANDLES WHEAT FLOUR, SOY FLOUR, TREE NUTS, PEANUTS, CHOCOLATE (MILK), AND OTHER ALLERGENS