Black Salt,Nepal price supplier

The raw material for producing Black salt , was originally obtained from natural  halite  from mines in salt lakes of   Nepal. Black Indian salt is also known as Birae Nun In Nepali used for adding flavour in the food and used for various medical purpose its  completely pure.  In Hindi its called Kala Namak is used extensively in South Asian cuisines of Nepal , Bangladesh, India and Pakistan as a condiment or added tochaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian Spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma. Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Kala Namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to spice tofu to mimic an egg salad.  Black salt is considered a cooling spice in  ayurvedic medicine  and is used as a  laxative  and digestive aid helping in making simple but very special and effective medicine in a minute . It is also believed to relieve  intestinal gas  and  heartburn . It is used in  Jammu  to cure  goiters . This salt is also used to treat hysteria, and for making toothpastes by combining it with other mineral and plant ingredients.

It consists primarily of sodium chloride and trace impurities of sodium sulphate, sodium bisulfate, sodium bisulfite, sodium sulphide, iron sulfide andhydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulphide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible: Hydrogen sulphide is also one of the components of the odor of rotten eggs and boiled milk