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RM5.90
Black Salt/Garam Hitam/Kala Namak/Himalayan Black Salt
Sold by Rye Spices
4.7(29)
242 sold
Specifications
Customer reviews (29)
a**s a**d
Item: 1kg
Terima kasih penjual garam hitam asi asli... Kalau gigi sakit ada lubang cairkan garam hitam untuk berkumur insya-allah cepat baik.....
October 11, 2024
a**u
Item: 500g
Product quality：Good and fast delivery
September 24, 2024
i**h
Item: 350g
Garam hitam dh selamat sampai.tq seller
October 31, 2023
b**े
Item: 500g
Very good product 💯👍👍
September 30, 2024
I**a B**r S**u
Item: 350g
Product quality：Ok
May 11, 2024
B**
Item: 500g
Very nice product
September 11, 2024
s**s
Item: 500g
Fast delivery
March 17, 2024
N**.
Item: 500g
Good quality
February 19, 2024
r**a
Item: 1kg
Good thanks
October 17, 2024
t**s i** m** b**
Item: 500g
trbaikk
February 21, 2024
A**k
Item: 350g
Thanks
December 5, 2024
t**6
Item: 350g
Good
October 23, 2024
C** S**S M**R
Item: 500g
Good
September 20, 2024
M**y
Item: 500g
Good
August 1, 2024
R**e
Item: 500g
Good
May 10, 2024
M**y
Item: 350g
Good
May 2, 2024
I**S P**A P**I
Item: 350g
Nice
March 17, 2024
𝚙**𝚑 𝚃**✪
Item: 350g
Okay
January 26, 2024
i**a
Item: 350g
Oo
June 5, 2024
u**8
Item: 350g
👍
December 12, 2024
About this product
BrandRye Spices
Product description
Kala namak is a kiln-fired rock salt with a sulphurous, pungent smell used in the Indian subcontinent. It is also known as "Himalayan black salt", Sulemani namak, and is manufactured from the salts mined in the regions surrounding the Himalayas. When ground into a powder, its colour ranges from purple to pink.
The raw material for producing Kala Namak was originally obtained from natural halite from mines in Northern India in certain locations of the Himalayas, salt harvested from the North Indian salt lakes of Sambhar or Didwana.
Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous egg-like aroma. Those who are not accustomed to black salt often describe the smell as resembling flatulence. Black salt is sometimes used sparingly as a topping for fruits or snacks in North India and Pakistan.
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