Azamdeal HImalayan Kala Namak

Azamdeal Himalayan Kala Namak is also known as Himalayan black salt and kala namak. Himalayan Kala Namak is distinct from the more commonly known pink Himalayan salt, which is a different type of salt mined from the Himalayan salt deposits.

Key Ingredients:
Himalayan Kala Namak

Key Benefits:

• Flavor and Aroma: Himalayan Kala Namak has a strong, pungent odour due to its sulfur content, which gives it a distinct "eggy" smell. It has a somewhat salty taste but is often described as having a slightly sour or umami flavour

• Culinary Uses: Himalayan Kala Namak is used primarily as a flavour enhancer and seasoning in various dishes, particularly in Indian and South Asian cuisines. It is a popular ingredient in chaats, chutneys, raitas, and various spice blends (masalas). It's also used in vegan and vegetarian dishes to provide an egg-like flavour, such as in tofu scrambles and vegan omelettes

• Digestive Properties: In Ayurvedic and traditional medicine, Kala Namak has been used for its potential digestive properties. It is believed to stimulate digestion and alleviate digestive discomfort

• Therapeutic Uses: Some traditional medicinal practices use Himalayan Kala Namak for its purported therapeutic properties, such as alleviating heartburn, improving digestion, and reducing bloating. However, scientific research on these claims is limited

• Mineral Content: Like other types of salt, Himalayan Kala Namak contains essential minerals like sodium and trace minerals

Directions for Use:
As directed by the physician

Safety Information:

• Read the label carefully before use

• Store in a cool and dry place, away from sunlight

• Keep out of reach of children