Highlights- Non Iodized Salt
- Kala namak consists primarily of sodium chloride and trace of sodium sulfate
- Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell
- Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid
- Naturally Gluten free
- MAWA Himalayan Black Salt is Non-GMO and does not contain any MSG, gluten or anti-cacking agents.
OverviewMawa Black Salt 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, bire noon, bit loona, bit lobon, kala loon, guma loon, or pada loon, and is manufactured from the salts mined in the regions surrounding the Himalayas.
The condiment is composed largely of sodium chloride, with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite in the mineral, it forms brownish-pink to dark violet translucent crystals when whole. When ground into a powder, its colour ranges from purple to pink.
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