• Kala Namak salt from Gourmetia, originating from the volcanic regions of Punjab in Pakistan, extracted as natural rock salt in the form of dark, hard crystals from the slopes of the Himalayas. • Known as black salt, used for centuries in Southeast Asian cuisine, especially in Indian dishes such as Chaat Masala and other savory snacks. • Its sulfurous aroma and flavor make it a unique ingredient, especially appreciated in vegan cooking to add an egg-like taste to dishes. • Pure volcanic mineral salt from the Himalayas, rich in essential minerals such as iron and magnesium. • Adds a special gourmet touch to any recipe effortlessly. • Highly valued by vegetarians and vegans for its distinctive flavor. • Tasting notes: salt, sulfur, boiled egg, umami. • Unrefined, hand-extracted from traditional mines, without the use of industrial techniques or explosives. • Composition: mainly sodium chloride, enriched with sodium sulfate, sodium bisulfate, iron sulfide, and sodium hydrosulfide. • Analysis: 95.30% sodium chloride, 0.12% calcium, 0.054% magnesium, 0.57% potassium, 1.79% sulfate, 5865 mg/kg sulfur. • No artificial additives, no anti-caking agents, and no added iodine.