Black salt is made by combining charcoal, particular herbs (such as amla, bahera, harad seeds, babul bark, natron, and other spices), and heating the mixture in a kiln for around 24 hours. This Himalayan rock salt is mined from the renowned Pakistani salt range that runs from Kalabagh to Jhelum, spanning the regions of Mianwali and Chakwal in Punjab province, with approximately 12 billion tons of rock salt deposits.

Although excessive concentrations of sulfates and sulfide are extremely toxic, they are present in small amounts in black salt, completely safe, enjoyable, and healthy to consume.īlack salt is a modified rock salt it is manufactured from the purest salt on the planet (i.e., Himalayan Pink salt). It has a distinct strong odor that is caused by the abundance of hydrogen sulfide in it, but it also has a distinct taste that adds flavor to our foods and beverages, however, some people found the taste sulfurous and smokey. Black salt crystals come in three various color shades: black, reddish-brown, and purple nevertheless, it comes in powder form with a violet or pinky mixed shade.

Sodium chloride is the primary constituent of Black salt with other trace minerals like sulfates, sulfides, iron, potassium, zinc, and magnesium). Black salt, also known as Kala namak or Suleimani namak in South Asia, is Himalayan rock salt.

Natron salt edible