HIMALAYAN BLACK SALT, EXTRA FINE GRIND

Description Black Salt, natural, extra fine powder Himalayan foothills have some of nature’s best-kept treasures and black salt is one of them. Apart from the traditional benefits, black salt is also a popular ingredient in various cuisines. The formation of the salt in the Himalayan foothills is over 250 years old and is mined from ancient sea beds from inside the mountains. Due to its unadulterated and pure form, black salt was first documented in Ayurveda for its therapeutic and holistic properties. Our Himalayan black salt is vegan, natural, and gluten-free giving you a low-sodium alternative for usual table salt. Its fine texture easily mixes with the food to enhance the freshness and consistency. They are great to enhance the taste of fruit salads, mocktails, cocktails, garnishing, salads, sauces, and dressing. Many summer drinks use black salt for their cooling properties. Key Characteristics Sneak Peek Storing Tips Try Something New Scientific name:Mineral Halite/Sodium ChlorideOrigin: IndiaActive compounds: 84+ trace minerals including calcium, magnesium, phosphorous, iron and others Storage:Store in a tightly sealed container in a cool, dark place Use black salt extra fine grind to make:• Fruits salads• Mocktails• Cocktails• Sauces• Salads• Dressing and Garnishing Processing:Extra Fine Ground PowderSustainability:Natural, Sourced from Himalayan foothills Appearance:Powdery salt granules with pinkish brown hues Flavor Profile: Earthier, smoky flavor with a sulfurous aroma Recipes Summer Vegetable Salad Ingredients: ¾ cup of zucchini; ½ cup carrots; ¼ cup onions; ½ cup cherry tomatoes; ¼ cup beetroot; ¼ cup cabbage; ½ tsp crushed black pepper; ¼ tsp extra fine grind black salt (for garnishing); 8 to 10 mint leaves; 2 tbsp of coriander leaves, chopped; 1tbsp extra virgin olive oil; 1 tbsp sesame seeds Recipe: • Wash all the vegetables under running water. Keep them aside to dry. • For the cabbage, shred it and add it to hot boiling water. Leave for 2 minutes and remove. Add them to cold water and rinse well. Spread it out to drain completely. • Peel and chop the vegetables into small pieces. Grate carrots and beetroot and set them aside in a large serving bowl. • Add coriander and mint leaves to the serving bowl along with all the vegetables. • When you are ready to serve the salad, add crushed black pepper, black salt, and lemon juice. Toss them well. • Sprinkle olive oil and give it a toss. Serve immediately. Certification