Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as “Himalayan black salt” because it is manufactured from the salts mined in the regions surrounding the Himalaya.
Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight savoury taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell.
Sea salt and activated charcoal. Packed in France.
Keep in a dry place.
Use this salt as a final touch to fish, foie gras and white meat, not only for its colour but also for its taste and originality.
Country of Origin:
United States of America
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