Himalayan black salt is mixed with charcoal, herbs, bark and seeds and then fired in a furnace for 24 hours. This salt has a reddish-black color, a salty taste with a hint of pungency and a faint, sulfurous aroma of eggs.
Himalayan black salt is mixed with charcoal, herbs, bark and seeds and then fired in a furnace for 24 hours. This salt has a reddish-black color, a salty taste with a hint of pungency and a faint, sulfurous aroma of eggs.