Fine black Himalayan salt or Kala Namak Premium

Himalayan black salt is very popular with gourmets for its natural and delicate cooked egg flavor.
It comes from the manual and traditional processing of Himalayan pink salt, which is the purest salt in the world.
Rock salt is extracted by hand from the heart of the Himalayan foothills, in the mines of Khewra, region of Pakistani Kashmir.
It is of marine origin and comes from fossil deposits left by the sea.
Coming from deposits 500 and 1000 m deep, this salt is perfectly protected from external pollution.
The pink color comes from the high iron content, which when oxidized turns the salt from pink to red.
Then, it is placed in a jar and is heated to nearly 800°C, the melting temperature of salt.
During cooking, which lasts 2 to 3 days, Harad seeds, Amla and Salsola stocksii leaves are added.
Finally, this mixture is allowed to cool to obtain a salt ranging from black to purple.
Very popular in gastronomy, it is also a beauty ally in cosmetics.
Once the package has been opened, we advise you to keep the product in a cool, dry place, away from light and humidity, so that it retains all its nutritional and taste qualities.
Consume in moderation:
Salt consumption per day and per person should not exceed 5g.
This product does not contain any allergens, however it may contain traces (eggs, soy, sulphur, nuts, etc.).



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