Himalayan Black Volcanic Rock Salt (Kala Namak, bulk) - 1kg & 3kg

Himalayan Black Volcanic Rock Salt (Kala Namak, bulk) - 1kg & 3kg



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  • $12.95
  • $9.95

Bulk Himalayan Black Volcanic Rock Salt (Kala Namak) - 1kg or 3kg

Black Salt, or Kala Namak, is a type of mineral salt that is mostly used in Indian cuisine or vegan cooking. Black salt is not jet black, but more a dark violet-gray, because of the presence of trace minerals and iron. It is not interchangeable with sea salt or table salt because of its distinct flavour.


It's herby and sulfurous aroma and flavour are good matches for other strong savoury flavours. Sprinkle on salads and fruits, and add to curries, chutneys and buttermilk.


According to India's classical medical science, Ayurveda, black salt is full of therapeutic benefits. It is rich in iron, and is a cure for flatulence and heartburn.


Ingredients: Black Salt

Origin:  Bangladesh/India/Nepal/Pakistan.

Enjoy Me...

  • Black salt heightens the flavour in food. It has a strong sulfuric taste and smell - the flavour hits quickly, then fades to leave a rich mineral salt taste. Interestingly enough, the very distinct aroma dissipates to some extent upon cooking and the end taste isn't as overwhelming as the first whiff you get when you open the packet.

How Interesting...

  • Black salt is made by taking pink salt from the Himalayan mountains and firing it in a furnace for 24 hours. The salt is sealed in a ceramic jar with Indian spices, including the seed of the Black Myrobalan tree called harad, after which it is left to cool and age.
  • Black salt has been used in traditional Indian (ayurvedic) medicine for thousands of years. It is believed to help with a number of health issues, including constipation, indigestion, heartburn, bloating, flatulence, goiter, and poor eyesight.
Enjoy Me...
1. Black salt heightens the flavour in food. It has a strong sulfuric taste and smell - the flavour hits quickly, then fades to leave a rich mineral salt taste. Interestingly enough, the very distinct aroma dissipates to some extent upon cooking and the end taste isn't as overwhelming as the first whiff you get when you open the packet.
How Interesting...
1. Black salt is made by taking pink salt from the Himalayan mountains and firing it in a furnace for 24 hours. The salt is sealed in a ceramic jar with Indian spices, including the seed of the Black Myrobalan tree called harad, after which it is left to cool and age.
2. Black salt has been used in traditional Indian (ayurvedic) medicine for thousands of years. It is believed to help with a number of health issues, including constipation, indigestion, heartburn, bloating, flatulence, goiter, and poor eyesight.

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Tags: Himalayan, Black, Volcanic, Rock, Salt, Kala, Namak, bulk