Kala Namak - Himalayan black salt powder

This black Indian salt from the Himalayas is one of a kind. Traditionally, the sodium sulfate it naturally contains is converted into hydrogen sulfide, giving it a strong egg yolk flavor. For this, the salt is heated in jars for several hours with charcoal and various local seeds (harad, amla, bahera and red gum tree), then the salt is left to age in barrels. Thanks to this know-how, this condiment will allow you to add or accentuate the flavor of the egg in your dishes. Ideal for people on an egg-free diet.