Himalayan black salt mill 90g
Key benefits of aromatic salt
- Sulphurous flavour reminiscent of egg, ideal for vegan cooking
- 20% less sodium than refined salt
- Natural sulfur that supports digestion and limits bloating
- Iron and potassium contribute to electrolyte balance
Born in the foothills of Pakistan, Himalayan black salt —called kala namak —adds a striking hint of hard-boiled egg and a smoky note that transforms scrambled tofu, tomato rougail, or even a tropical fruit salad. A pinch enhances flavors without overwhelming the palate; your recipes gain depth while reducing the need for traditional salt.
Unrefined, kala namak retains essential trace elements: sulfur stimulates the secretion of digestive enzymes, promoting a light end to the meal; iron participates in the transport of oxygen, while potassium helps maintain good cellular hydration after a surf session or a hike in Mafate. Its lower free sodium content helps moderate osmotic pressure, an asset for those watching their salt intake.
90g refillable glass mill, adjustable ceramic head: 100% recyclable.
How to use Himalayan Black Salt
- Adjust the fine grind to season salads and fresh fruit.
- Add a coarse pinch to the lentil or rice water.
- Sprinkle over scrambled tofu for a vegan omelet flavor.
- Close the mill after use; store in a dry place away from heat.
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Composition (INCI) & Origin
100% Himalayan black salt; unrefined crystals, rich in natural sulfur and trace elements, extracted from the Khewra mine in Pakistan.
Enhance your vegan dishes now!