Also known as black salt, sulemani namak or kala loon, Himalayan black salt is a very special type of unrefined rock mineral salt with less salting power than ordinary salt.
It comes from the Himalayas and has a distinctive sulfurous flavor. Its palate is totally different from sea salt or table salt, since its chemical composition has sulfur compounds and contains traces of various minerals, along with sodium, potassium and iron chloride.
To give an original touch to any grilled, boiled or baked products. Perfect for pasta salads, hot pasta and rice, also for fried and tempura, both vegetables and fish or seafood.