Raw Black Salt, For Bloating, Edible, Food, Gastritis, Makes Salad, Spice, Certification : FSSAI Certifired

Black Salt is also known as KALA NAMAK, Bit lobon, Kala noon. It is used extensively in India, Pakistan and internationally. It is used widely by companies to add flavour to masala and seasonings.

In Ayurveda, Kala Namak has medicinal importance and it is an ingredient of some ayurvedic medicines. These ayurvedic remedies are usually beneficial for diseases of the digestive system.

Origin Of Indian Black Salt

The raw material for producing Kala Namak is harvested from the North Indian salt lakes of Sambhar Salt Lake. The raw salts are fired in a furnace for 24 hours while sealed in mud pots with charcoal along with small quantities of Indian Herbs. The fired salt is then cooled, stored, and aged prior to sale.

Did you KNOW??

• Black salt's unusual colour comes from the presence of tiny amounts of iron and other minerals.
• Black Salt’s (whole rock/Lumps) colour ranges from brownish pink to deep purple. 
• When the salt is ground up, it becomes a pinkish-grey or light purple colour. And gradually starts turning to pink after a week when the material is cooled. 
• Its colour changes automatically when it brought in contact with air and moisture
• Also when mixed with food, it becomes a deep red with purple and brown tints.

Health Benefits of Black Salt : 

• Reduces Heartburn and Bloating
• Improves digestion
• Help reduce cholesterol
• Decreases Diabetes Complications
• helps ease muscle spasms

Application of Black Salt :

• Usage in Household purpose (Raita, Chaat, Salad etc)
• Used in Masala and Spice Powders
• Used in Seasonings
• Used For Animal Licks
• Used For developing egg flavour in Vegan Products

Available forms of Black Salt :

• Lump
• Crystal (3inches to 4 inches)
• Granules (2mm to 4mm)
• Powder 
• We also customise as per the client’s specification