Kala namak ("black salt" in Hindi), also known as Sulemani namak, isn't actually black in color. If you look closely, you'll notice it's a very dark shade of red, and, when ground, the powder ...

A traditional ingredient in South Asian cuisines, this Himalayan black salt also brings an egg-like flavour to vegan eats. Taste kala namak for the first time, and it’s like an explosion of ...

It aids digestion: Being a natural stimulant, black salt helps the liver in producing bile that in turn helps in digestion and also improves one's appetite. Bile contains certain acids that are ...

Black salt, also known as kala namak or Himalayan black salt, is found in India. It comes from the salt mines of India, Pakistan, Bangladesh, Nepal, and other Himalayan locations. Black salt was ...

In the quest for healthier dietary choices, black salt, also known as Kala Namak, is gaining significant attention as an alternative to regular white salt. A staple in South Asian cuisine ...

Black salt, also known as kala namak or black Himalayan salt, is a type of rock salt used in Indian cooking. It has a strong, pungent smell and a unique, umami flavor. Black salt has become a ...

Black salt has been used in traditional remedies to support respiratory health. Its anti-inflammatory and antiseptic properties can help clear nasal passages, making breathing easier. If you're ...

Himalayan black salt may also be called Indian black salt, or kala namak. Though it’s been acknowledged for its medicinal properties, there are few studies to support these claims. With a ...

Asafoetida and kala namak were two things that would make me pinch my nose as a kid. Not surprising, given that both have a strong and strange smell and taste for anyone who’s olfactory and ...

An curved arrow pointing right. It takes a full day working in temperatures up to 1,000 degrees Celsius to make one batch of Himalayan black salt, or kala namak. The salt was once used as a ...