HIMALAYAN BLACK SALT

What is Himalayan Black Salt?

Himalayan Black Salt from FoodSeries is a natural food made exclusively from the black variety of Himalayan Salt, a source of calcium and magnesium, available in a fine grind format.

Himalayan Black Salt, also known as Kala Namak, is a volcanic mineral salt traditionally used in South Asian cooking. Its distinctive dark color, unique natural aroma, and its intense fried egg flavor set it apart from other salts, offering a unique organoleptic profile highly valued in gastronomy. Its use is widespread due to its ability to enhance the flavor of foods in a unique way, especially in vegan recipes, spiced dishes, and preparations with a healthy or gourmet focus. Of course, it’s also widely used in recipes that already contain egg (like omelets, broken eggs, etc.) to boost their natural flavor.

Refresh your kitchen with Himalayan black salt!

Origin and unique traits of a volcanic salt

An unmistakable organoleptic profile

Himalayan Black Salt is mined from underground deposits in the Indo-Gangetic region, formed by ancient volcanic geological processes. Unlike common salt, this variety is not chemically refined and keeps its original mineral composition, which directly affects its appearance, smell, and taste.

Ancient tradition and current culinary use

Himalayan Black Salt has been part of the culinary and traditional culture of the Indian subcontinent for centuries, especially in traditional systems like Ayurveda, where it was valued for its properties and its more special profile compared to common salt. Its ancestral use focused both on cooking and artisanal preparations, from chutneys and pickles to spiced infusions.

Culinary uses: way more than an exotic salt

Perfect for vegan, Asian, and keto/paleo recipes

Himalayan Black Salt stands out in cooking for its unique fried egg flavor, so its true potential shines when used in specific recipes where its aroma and taste make a difference. In Asian cuisine, it’s a key ingredient in spice blends like chaat masala, as well as in sauces, soups, and sweet-and-sour dishes.

In vegan cooking, it’s become a must-have for achieving deeper flavors in dishes without animal ingredients. It works especially well in preparations like scrambled tofu, vegan mayos, savory doughs, eggless omelets, or legume salads with umami touches.

How to use it: textures and tips

Himalayan Black Salt comes in a fine grind that adapts well to different culinary techniques and preferences. It’s ideal for sprinkling directly on dishes at the end of cooking, where its aromatic intensity stays intact and adds a distinctive finish. It’s perfect for recipes like salads, sauces, hummus, vegan pâtés, or vegetable sides.

Fine texture

The fine texture is the most practical for immediate and even use. It dissolves easily and allows precise flavor distribution, making it especially suitable for seasoning dishes right before serving, like salads, snacks, fruits, or spreads. It’s also the best choice for those seeking a more direct and pronounced sensory experience of its flavor profile.

Quality, safety, and dietary compatibility: at HSN

At HSN, we select our Himalayan Black Salt under strict quality, purity, and traceability standards. Sourced from controlled natural deposits and processed without chemical treatments or additives, we guarantee a 100% natural product, free from any added ingredients.

At HSN, we prioritize transparency, quality, and rigor, offering you truthful, clear, and relevant information about every product you can take home.