1Kg Cooking Black Salt Himalayan – Medium Grain Vegan Egg Kala Namak

AUD $64.00

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1Kg Cooking Himalayan Black Salt in resealable pouch 1-2mm.

Our black salt “Kala Namak” is made from a base of natural Himalayan rock salt of Pakistan. Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulfide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible. Hydrogen sulfide is also one of the components of the odour of rotten eggs and boiled milk. Kala namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu or avocado to mimic an egg salad or deviled eggs.

How is Himalayan Natural black Salt Made?

Natural rock salt is acquired from salt mines of Pakistan. Then the big lumps are broken into small pieces and put into large vessel of furnace. Some herbs like Pepper, Rosemary, Rue, Cinnamon and Harrad etc are mixed into rock salt in certain specific ratios into vessel of furnace then the whole ingredients including rock salt are melted on a high temperature in a furnace for a specific time. When all this mixture is converted into liquid form with the help of high temperatures then this liquid is poured into many small vessels of about 30-40kgs each and let it cool. It takes many hours to become cold and to convert in solid form again. When the material of the vessels becomes solid then it is taken out of these vessels and broken into small lumps. Now the black salt is ready for use. Factories make different grades of black salt. Some people want black salt in lump form, some demands in granulate or fine form

When and where to use Black Salt?

It is mostly used in Asian countries for different purposes like as edible salt because it is highly digestive as well as it is used in some medicines. It is also used for animals again for digestion purposes.

Kala namak is used extensively in South Asian cuisines of Bangladesh, Nepal, India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savoury Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled-egg aroma. Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Kala namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu or avocado to mimic an egg salad or deviled eggs.

Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid. It is also believed to relieve flatulence and heartburn.

Features

1Kg Cooking Himalayan Black Salt in resealable pouch 1-2mm.

Our black salt “Kala Namak” is made from a base of natural Himalayan rock salt of Pakistan. Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulfide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible. Hydrogen sulfide is also one of the components of the odour of rotten eggs and boiled milk. Kala namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu or avocado to mimic an egg salad or deviled eggs.

How is Himalayan Natural black Salt Made?

Natural rock salt is acquired from salt mines of Pakistan. Then the big lumps are broken into small pieces and put into large vessel of furnace. Some herbs like Pepper, Rosemary, Rue, Cinnamon and Harrad etc are mixed into rock salt in certain specific ratios into vessel of furnace then the whole ingredients including rock salt are melted on a high temperature in a furnace for a specific time. When all this mixture is converted into liquid form with the help of high temperatures then this liquid is poured into many small vessels of about 30-40kgs each and let it cool. It takes many hours to become cold and to convert in solid form again. When the material of the vessels becomes solid then it is taken out of these vessels and broken into small lumps. Now the black salt is ready for use. Factories make different grades of black salt. Some people want black salt in lump form, some demands in granulate or fine form

When and where to use Black Salt?

It is mostly used in Asian countries for different purposes like as edible salt because it is highly digestive as well as it is used in some medicines. It is also used for animals again for digestion purposes.

Kala namak is used extensively in South Asian cuisines of Bangladesh, Nepal, India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savoury Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled-egg aroma. Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Kala namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu or avocado to mimic an egg salad or deviled eggs.

Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid. It is also believed to relieve flatulence and heartburn.

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What Our Customers Say

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Lisa Kidman profile picture
Lisa Kidman
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I have brought a few products from this company now and they are all amazing.
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Michelle
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1/5

Sadly I should have read product reviews 1st. It's alot smaller than I thought. And I'm upset that I can purchase another product that is cheaper and alot bigger than your diffuser. Won't be purchasing again from the site. Cheers

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2 weeks ago
Reply 1
Saffrosol
Store manager

Hi Michelle,

Thank you for your honest review. We are disappointed you are not happy with the purchase. We detail the water tank capacity and product dimensions (both an image and details in the specifications) for each diffuser for comparison purposes. We should point out that there are cheaper and bigger diffusers in the market as you know, however they may not necessarily be a better quality product. The failure rate on our diffusers are extremely low and the 12 month warranty coverage that we have on these diffusers ensures a prompt replacement for any failures (If any). We will be reaching out to you to see what else we can do. Thanks Saffrosol.

Wendy HAYMAN
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5/5

Absolutely love it, makes my home smell beautiful

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3 weeks ago
Judi Dargan
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5/5

Very serene and calming to look at and I use mine most days. Love it.

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3 weeks ago

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