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Our Black Salt is made the ancient way by combining Rajasthani rock salt with Triphala, a poly herb consisting of 3 Ayurvedic medicinal herbal fruits - Amalaki (Indian gooseberry), Haritaki and Bibhitaki. Babul bark is also added. The herbs are mixed with the salt in clay pots and fired in an open-air kiln for 12-14 hours to fuse them together and produce the typical purplish black tinted spice. The pots are then broken open to harvest the purple treasure.
This black salt is low in sodium and rich in essential minerals like iron, calcium, and magnesium, offering antioxidant properties. In Ayurveda, it's used to treat a variety of conditions, including constipation, inflammation, and skin issues. It can boost immunity and increase metabolism.
We love Black Salt for its funky eggy taste on salads and fruits. It can also add a wonderful umami flavor to soups and stews.