Black Salt Powder
Himalayan Black Salt or Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known Sulemani namak, bit lobon, kala noon, or pada loon and manufactured from the salts mined in the regions surrounding the Himalayas.
Traditionally, the process involves firing the raw salts in a kiln or furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, amla, bahera, babul bark, or natron. The fired salt melts, the chemical reaction occurs, and the salt is then cooled, stored, and aged prior to sale. Kala namak is prepared in this manner in northern India. The salt crystals appear black and are usually ground to a fine powder.
It has been praised in Ayurveda and considered a cooling spice as well as used as a laxative and digestive aid.