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Kala-Namak salt is used as a spice in the Indian kitchen. In this instance the salt is cooked with  Salsoa Stocksi, an indigenous shrub that gives the salt its distinctive taste and colour. Due to the high content of hydrogen sulphide and iron, Kala Namak, or Himalayan black salt, smells faintly of eggs and gives your food a sulphurous taste. In Indian cuisine, this is especially desired in fruit salads, chutneys, chaats and Raitas. This Indian spice salt is especially recommended with vegetables and exotic fruits, but is especially good with fish.  Try it with fruit juice or long summer drinks for an extraordinary taste.

Kala Namak - Himalayan Black Salt Chunks

Out of Stock
  • Salt (crystal salt), 20% Salsoa Stocksi

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