Indian Black Salt
Indian Black Salt Indian black salt has been used as a condiment for many hundreds of years in Asian countries surrounding the Himalayan mountains. It was originally obtained from either natural volcanic mines in Northern India and Pakistan or the surrounding salt lakes of Sambhar or Didwana. Traditionally, the salt was processed with heat, charcoal and plant material, which yielded a dark crystal rich in sulfide compounds. The traditionally made salt is also high in iron and many other minerals. Modern manufacturing processes can make the salt synthetically, which looks similar to the traditional form, but it has less mineral content.