Black Salt

Origins:   Native to the mines of  North Indian, particularly the region surrounding the Himalayans, black salt is a kiln-fired rock salt. Largely composed of sodium chloride, it is kiln fired for 24 hours and aged for a few months before being pulverized into a fine powder. 

Culinary Uses:   With a tangy flavor and pungent aroma, black salt enhances both vegetable and fruit salads.  Predominantly used in savory snack dishes in South Asian cooking, the salt also elevates fried foods such as pakoras and even french fries. 

Medicinal Uses:   In Ayurvedic medicine, black salt is considered a "cooling spice". Used to remedy heartburn and digestive aliments such as fraudulence and constipation.