About: Traditionally volcanic rock salt from the Himalayas, it's manufactured by heating and combining it with charcoal and herbs, resulting in its distinctive aroma, taste, and mineral content (iron, potassium, magnesium) Uses: Chaats, fruits, salads, raita Sprinkled on papad, poha, bhel, curd Used in chutneys and beverages like jaljeera Popular in vegan dishes to give an “egg-like” flavor Taste & smell: Salty with a slightly sulfur-like aroma (because of natural sulfur compounds)

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Ingredients: Black Salt

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Best Before: 20-Dec-27

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Product by: Maibhoomi

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Note:

• The displayed photo serves an illustrative purpose only.
• Allergy Information: Some food products are manufactured or packed in facilities where nuts, peanuts, soy, milk, coconut, and sesame are processed. Therefore, these products may contain traces of these ingredients.
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