Salt
Salt of the world
Black Indian
Black Salt – a type of volcanic rock salt, also known as Kala Namak. It is called “black” due to its dark brown color in its raw form. The distinctive aroma of the salt is caused by the presence of hydrogen sulfide. Black salt pairs perfectly with fresh vegetables and leafy salads. It is commonly used in side dishes, appetizers, and sauces.
Black salt should be added at the end of the cooking process.
Recommended daily intake – up to 5 g.
Use according to culinary recipes in products with a temperature not exceeding 80˚C.
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