In its pure rock form, Black Salt appears a dark, brownish pink color due to its high level of sodium chloride along with several other herbs. But when it is ground into a fine powder the salt morphs into a light purplish, pink color, which gives black salt its famed contradictory name..

• Black salt is considered to be cooling in nature. It is used as a laxative and digestive aid. It is a cure for flatulence, relieves intestinal gas and heartburn.
• One of the distinct characteristics of Black Salt is the sulfuric smell it emits similar to hard-boiled eggs, because of its sulfur content.
• Black Salt has been used for centuries in cuisine as a cooking and finishing salt, or as a condiment added to chats, chutneys, fruits, raita and many other snacks.
• In some vegan circles, Black Salt is used to add an egg taste to certain tofu dishes or for making vegan egg salad.
• Not only does Black Salt bring something extraordinary to cuisine, it also works great with chicken, pork and beef dishes; and combines well with other spices like cumin, ginger, coriander and chili powder.
• A minute amount of Black Salt can add contrast to sweets, especially for making salty caramel sauces. I think it works brilliantly by adding it to fruit drinks.
• Think limeade or lemonade? Perhaps, the next time you have a hankering for popcorn try sprinkling a little Black Salt on top – you’ll probably never go back to just simple salt and buttered popcorn again.