Salt from the Himalayas is the raw material for all of our other salt products. It is our main product on offer and available in different grain sizes.
Its origins do not really lie in the Himalayas like the name would suggest, but in the Salt Range in Pakistan, which borders on the Himalayan region: Thus, giving it its name.
Just like other mineral salts, this kind of salt has been stored in‘mines’ for hundreds of millions of years. They were created as primeval seas evaporated,
leaving behind nothing but sodium chloride.
Himalayan salt has an orange-pinkish colour in its most common form, which can be attributed to iron oxide. In some places the concentration of iron oxide is much higher, which results in the salt having an even darker, reddish in colour.
What is essential is the fact that the salt reaches us in its natural state, just as it is mined. Only a grinding process is performed. No further refining or enriching processes are carried out, because they would deprive the salt of its additional minerals or enrich it with additives such as anticaking agents or iodine.
Therefore, it is 100% natural.
Halite salt is also mined at the Salt Range in Pakistan, hence it also classifies as a kind of Himalayan Salt. As mentioned above, the proportion of iron oxide may be above average in some mining sites and considerably lower in others. Himalayan salt mined at sites with a low concentration of iron oxide appears to be almost glasslike and is extremely transparent, if the compression ratio had been ideal.
In those areas with a low iron oxide concentration lacking the right compression ratios, Himalayan salt may also have a white-greyish colour (it lacks the otherwise typical orange-pinkish colour) without the transparent qualities of Halite salt.
Black Salt, also called Kala Namak, is a kind of sulphurous mineral salt, which is generally thought to originate in India. We purchase our Black Salt in Pakistan.
Kala Namak may require some getting used to for the West European sense of smell, due to its sulphurous odour. Being a key ingredient of ayurvedic cuisine, however, it is becoming increasingly popular in Europe as well.
The sulphurous flavour is especially popular in Indian dishes such as fruit salads, chutneys, Chaats or their famous Raitas. This seasoned Indian salt is most enjoyable in combination with vegetables and exotic fruit, but also with fish. Even beverages made from fruit juice or long drinks may be enhanced in flavour. Vegans particularly appreciate Black Salt due to its egg-like taste.
In addition, Kala Namak is used in treatments of rheumatism, arthritis and neurodermatitis. Scientific studies in terms of its actual beneficial effects have yet to be conducted. A bath with dissolved Kala Namak, nevertheless, resembles those sulphur baths on offer at health spas, which definitely suggests a their therapeutic value.
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