Black Himalayan Salt (also known as Kala Namak) is a special type of rock salt mined from the volcanic regions of Pakistan and India. It is actually purple-ish/pinkish grey rather than black and has a very distinctive sulfurous mineral taste. Packed with 74 minerals, Himalayan Black Salt has been maturing for 250 million years without pollution & chemicals, and upholds a crystalline structure that is easily absorbed by the human body, which in turn has been said to help regulate & balance natural functions. Black Salt is usually used in Indian cuisine as a condiment and adds its distictive flavour to tangy fresh salads called 'chaats', and also in fresh chutneys, snacks, pickles, raitas (yogurt-based salads) and many other savoury Indian items. It is sometimes used to flavour tall summer cool drinks like the famous cumin-scented Jal Jeera.
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