Himalayan black salt
Also known as Kala Namak (its original name), Himalayan black salt is a volcanic salt from India, rich in minerals such as iron and sulfur, which gives it its characteristic color and flavor.
Characteristics of black salt from the Himalayas:
Appearance / Color: greyish crystals with coppery tones.
Size / grain size: 1 to 2 mm.
Organoleptic characteristics: its flavor and aroma are reminiscent of boiled eggs due to their sulfur content.
Black salt has less sodium content, which makes it more suitable for consumption by people with high blood pressure.
Cooking with black salt:
It can be used in all types of sauces, curries, soups of Indian cuisine and is widely used in vegan food, especially in dishes that want to emulate the taste of eggs.
- Tipo de envase
- Bolsa kraft
|Allergen||Does it contain?|
|1.-||Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties)||N td>|
|2.-||Shellfish or shellfish-based products td>||N td>|
|3.-||Eggs and egg-based products td>||N td>|
|4.-||Fish and fish-based products td>||N td>|
|5.-||Peanuts and peanut-based products td>||N td>|
|6.-||Soy and soy products td>||N td>|
|7.-||Milk and its derivatives, including lactose < / td>||N td>|
|8.-||Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products)||N td>|
|9.-||Celery and derived products||N td>|
|10.-||Mustard and derived products||N td>|
|11.-||Sesame seeds and products based on sesame seeds span>||N td>|
|12.-||Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂.||N td>|
|13.-||Lupins and lupine-based products td>||N td>|
|14.-||Mollusks and shellfish products td>||N td>|