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Black salt, also known as Kala namak or Himalayan black salt, is found in India. It comes from the salt mines of India, Pakistan, Bangladesh, Nepal, and other Himalayan locations. Black salt was first used in Ayurvedic medicine for its holistic, therapeutic properties.
The primary flavour of black salt is savoury, and the aroma of the harad seeds is sulphury. The sulphur gives it an umami-like flavour that's similar to a boiled egg yolk. Pungent, sour, and smoky, black salt offers a rich, mineral taste.
Black salt is used to enhance the flavour of deep-fried foods. It is generally sprinkled over snacks like Besan masala peanuts, fried chana dal to give them a chatpata flavour. It is also used as a condiment in preparing various chaats such as Dahi Vada, Bhel puri, Pani Puri
• We cold grind our spices to make sure their natural aroma and flavours are retained. • All our Spices pass through ETO Sterilization before being packaged and sold.
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