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Black salt for Ayurvedic and vegan cuisine. Fired at a high temperature approx. 900°C in a clay pot for approx. 24 hours and then ground. This pinkish-brown rock salt, baked with plant ash, is a traditional Indian Ayurvedic speciality. Its savoury, egg-like flavour enhances the characteristic taste of vegan scrambled tofu. In India, Kala Namak is a staple ingr...

This pale pink crystal salt comes from the Salt Range in the province of Punjab in Pakistan. It can be used to season a wide variety of fresh and cooked dishes and is very versatile in the kitchen...