India Kala Namak Mineral Salt (Coarse) resembling but not the viscosity or

but not the viscosity or stickiness

steak and grilled chicken strips

as well as sauerkraut and pickles

Both Nutmeg and Mace have a long history in Asian cooking

India Kala Namak Mineral Salt (Coarse) resembling but not the viscosity orINDIAN HIMALAYAN BLACK SALT: is also known as kala namak, sanchal, kala loon or black lava salt. Naturally derived from volcanic mines in Northern India and Pakistan and surrounding salt lakes, black salt has been a staple in South Asian diets for centuries. In its rock form, black salt is typically brown in color, but when ground up becomes a pinkish grey color. Due to the iron oxides in the salt, its coloring can deepen to a dark reddish brown when