Himalayan Black Salt
Himalayan black salt (also known as kala namak) is a manufactured product, not a naturally mined salt. To create black salt, pink Himalayan salt (a natural salt, mined in Northern India and Pakistan) is smelted in a super-heated furnace until it becomes a concentrated molten paste. To provide a balanced flavor, local powdered herbs (harad seeds, gooseberries, and bahera) are added while the salt is still very hot. After the paste is cooled it is crushed, cleaned, and sized before going through final quality inspections.
Traditionally used in chaats, chutneys, raitas, or sprinkled on fresh fruit. Try it as a seasoning for eggs, meat and veggies. Great for adding egg-like flavor to vegan dishes.