Common Name:

English: Himalayan Black salt
Also, known as: Sanchal, Sulemani namak, bit lobon, kala noon, or pada loon

Habitat: Himalayas salt ranges

Origin: India

General Information:

The condiment is composed largely of sodium chloride with several other components lending the salt its color and smell. The smell is mainly due to its sulfur content. Because of the presences of Greigite in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.

Black salt has been highly praised in India's Ayurveda. It has been used for its perceived medical qualities. Traditionally, the salt was transformed from its raw natural forms into commercially sold Black salt through a reductive chemical process that transforms some of the naturally occurring sodium sulfate of the raw salt into pungent hydrogen sulfide and sodium sulfide. This involves firing the raw salts in a furnace for 24 hours while sealed in a ceramic jar. The fired salt is then cooled, stored, and aged prior to sale. Black salt is prepared in this manner in northern India with production concentrated in Hisar district, Haryana. The salt crystals appear black and are usually ground to a fine powder that is pink.

How to use:

As a spice

Note: We grind Black Salt at our in-house facility to maintain the quality of the salt.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Black Salt Powder