NON-IODIZED

Adequate iodine intake is essential for the normal functioning of the body.

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Kala namak salt is used as a spice in Indian cuisine. The high content of hydrogen sulfide and iron in this salt gives it a special smell, and especially the taste of boiled eggs. With this salt you will refine chutneys and chicken and rice dishes.

Kala namak is also known as black salt and is a specialty in Indian cuisine. Due to its composition, the salt shimmers black, but it looks dark red due to the large amount of iron.

This salt gives food a sulphurous taste that is desired and appreciated in India, especially in fruit salads, chutneys, chaat or raita. It is especially recommended with vegetables, exotic fruits and fish. Even various fruit juices are salted to give them a special taste.

Kala namak is extremely appreciated by vegans because of its taste, which is irresistibly reminiscent of boiled eggs.