Essentially Natural Himalayan Salt - Black (Kala Namak)

• Type: Unrefined mineral salt
• Grade: Fine
• Aroma: Distinct sulphurous, savoury
• Colour: Deep pinkish-black
• Ingredient: Himalayan Black Salt (Sodium chloride)
• Country of Origin: Pakistan
• Packaging: Reusable and recyclable buckets
• Storage: Store in a cool, dry place
• Size Options: 500g, 1kg, 2kg or 5kg

This product is commonly used to:

• Season chaat, chutneys, raitas, curries, and street-food style dishes
• Add an egg-like flavour note to tofu scrambles and vegan sauces
• Support tangy, umami depth in spice blends like chaat masala
• Add a salty-sour balance to drinks such as jal jeera and lemonade
• Use in mineral bath soaks for a refreshing, cleansing-feeling bath

This product is suitable for:

• Home cooks exploring Indian, Pakistani, and Southeast Asian flavours
• Vegan cooks looking for an egg-like savoury seasoning
• DIY blenders creating spice mixes and savoury seasonings
• Bath soak lovers who enjoy mineral-style salts

This product is not for:

• Anyone wanting a neutral-tasting everyday table salt
• Customers who dislike sulphurous aromas
• Formulators needing a certified food grade input for resale ingestion products

• As a Culinary Seasoning: Sprinkle lightly over finished dishes, salads, chaat, and fruit for a tangy savoury lift.
• As a Vegan Flavour Booster: Add a pinch to tofu scrambles, vegan mayonnaise-style sauces, or dairy-free cheese blends.
• As a Beverage Salt: Add a small pinch to lemonade or jal jeera style drinks and adjust to taste.
• As a Bath Soak: Dissolve in warm bathwater and soak, then rinse if desired.
• Processing Tip: Start with a small amount, the flavour is bold and can easily dominate a dish.

• Keep well sealed and store away from children, animals, moisture, sunlight, and heat
• If pregnant or breastfeeding, seek professional advice before use
• Food safe note: This ingredient is handled in hygienic conditions and is commonly used in food, but it is not labelled as food grade after repacking. For products intended for ingestion that will be sold to the public, use certified food grade inputs packed in a certified food facility.

Q: Why does Kala Namak smell like sulphur or eggs?
A: Its characteristic aroma comes from naturally occurring sulphur compounds found in the salt.

Q: Is Kala Namak the same as Himalayan pink salt?
A: No. Kala Namak has a stronger savoury, sulphurous flavour profile and a darker hue.

Q: Will it make food taste very salty?
A: It can taste both salty and savoury. Use a small pinch first and adjust gradually.