Black Himalayan Salt
Himalayan black salt or kala namak comes from India and is known for its therapeutic Characteristics and its characteristic taste of fried or boiled egg, so it has become popular with the name of egg salt. It is the most recommended of all salts by the Ayurvedic medicine because it is the least sodium content has.
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The Black Salt of the Himalayas is a volcanic salt of Hindu origin, its color is pinkish gray due to its high iron content. This salt is used and recognized since ancient times for its healthy and healing Characteristics being the most used and recommended by Ayurvedic medicine.
Natural Characteristics of Himalayan Black Salt
The Black Salt of the Himalayas is one of the most known varieties of volcanic salts in the world, its special color is due to the presence of small amounts of iron and other minerals in its natural composition. We find this salt in the Himalayan mountain range. It is used in Ayurvedic medicine to treat arthritis problems, paralysis and to reduce hypertension as well as to improve eyesight.
Uses of Himalayan Black Salt
Due to its peculiar taste, this salt is called "egg salt" and is used to give flavour to both salty and sweet dishes: yoghurts and fruits, as well as salads and pickles. Its use is widespread in vegan cuisine due to its characteristic flavor. In India it is also widely used to give flavor to cold drinks by providing the sodium lost due to high temperatures.
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