Femme Organics Himalayan Black Salt

Ayurveda considers black salt as a cooling spice. Black salt was first used in Ayurvedic medicine for its holistic, therapeutic properties. Black salt is mined out of the famous khewra mines at the 
foothills of the Himalayan Mountain range and is made accessible to its users in rock or powder form. 
 

In Indian cookery, black salt is a key ingredient in chat masala, the spice mixture used to flavour appetizers, salads and street food snacks.

Himalayan black salt is used on tofu in vegan egg recipes. Black salt is widely used in pickles, salads, and sauces to add flavor and complexity to your dishes. Black salt from the Himalayan mountains adds

umami flavor to savory dishes.

Black salt benefits are vast, including easing digestion, treating heartburn and alleviating painful muscle cramps.

When used correctly and in moderation, it can add an earthy, and intensely savory note while boosting the overall flavor of 
just about any dish. To get the unique taste this kind of salt is famous for—a deep umami, almost rotten-egg flavor—the salt is cooked in a kiln with spices

How to use black salt? Indian black salt can be sprinkled on popcorn or kale chips for a unique flavour.
Vegans can enjoy black salt because it gives egg-free foods the scent and flavour of eggs. It can also be used as a scrub or a soak while bathing.

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