Black Himalayan salt, 100 g

Black Himalayan salt, 100 g


Country of origin:


Brief description:

Black Himalayan salt is a natural volcanic rock salt that was formed during the formation of the Himalayan mountains and the drying up of ancient seas 250 million years ago. This process was accompanied by volcanic activity, salt deposits mixed with magma, acquiring its unique mineral composition and color.

Large crystals and pieces of salt have a brown-black color and a pronounced smell of hydrogen sulfide. Crushed salt crystals can be cast in a pink or purple color, but when they get into a wet environment, they instantly darken.

Himalayan black salt is mined, actually, in the Indian Himalayas, in a deposit called Kala Namak, and it is under this name in Sanskrit that it appears in India. Even in India, the Hindi name of this salt is sanchal.

Black salt has a much lower NaCl (sodium chloride) content than common table salt. Due to this, black salt retains less water in the body and does not cause salt deposits in the joints.

Use in cooking

Black Himalayan salt is a healthier alternative to ordinary table salt, the quality of which has noticeably deteriorated in recent years. It is recommended to add black salt to any dishes. However, due to the specific smell of hydrogen sulfide (slightly smells like rotten eggs), you can limit yourself to using black salt in hot dishes.

During heat treatment and mixing with the smells of other products in hot dishes, the taste and smell of black salt dissolves, giving the food a richer taste. At the same time, the unpleasant specificity of the aroma of black salt is no longer felt.

And for salads, you can use pink Himalayan salt, which does not have a hydrogen sulfide smell, but also has a composition rich in microelements.

In India and China, black salt is often used with sweet dishes, for example, with watermelons or mangoes. Perhaps you will like such a combination.

In addition, such salt can be mixed with your favorite dry herbs, allow the aromas to “marry” by standing in a dark place for several days, and then use. Most often, the result is really incredible. In any case, it’s worth a try.

Medicinal properties and chemical composition of black Himalayan salt

Kala Namak black salt contains 74 natural mineral compounds. The main components of black salt are sodium chloride with impurities of iron sulfide, magnesium and hydrogen sulfide, which gives it its characteristic color and smell. In addition to these substances, black salt is enriched with calcium, potassium, zinc, copper, fluorine, iodine, selenium and other trace elements.

However, it is unreasonable to consider black Himalayan salt as a universal therapeutic agent – the number of compounds useful for the body in its composition is insufficient for the treatment and prevention of diseases, taking into account the recommended daily dose of salt – no more than 5 mg. By increasing the use of any type of salt in the diet, you, on the contrary, , harming your own health. Therefore, doctors advise to be more conscious in the approach to a balanced diet. Healthy eating is a way of life, not a one-time magic wand.

In Ayurveda, the energy of black Himalayan salt is: warming, VK-P+

Contraindications: with anemia, acute inflammation of the bladder and kidneys, peptic ulcer disease of the stomach and duodenum, after operations on the stomach and intestines, as well as in case of individual intolerance.

Be healthy and expand your taste horizons with Masale!

Weight0.100 g

100 г


Reddish-brown crystals with a characteristic smell of hydrogen sulfide. They darken under the influence of moisture.


In cooking, Ayurveda

Storage conditions

There is no expiration date


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