Black salt, also known as Himalayan black salt, Indian black salt or kala namak, is a volcanic rock salt manufactured in the regions surrounding the Himalayas. It contains, in addition to sodium chloride (the key chemical compound of salt), traces of sulphur compounds.
Black salt stimulates bile production in the liver, and helps control heartburn and bloating. It restricts acid levels and reduces reflux. A pinch of salt can reduce the formation of gases and limit bloating and flatulence.
Composition. Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.
Kala namak, also known as Himalayan black salt, Sulemani namak, is a type of rock salt that is mined in Pakistan and India. Kala namak is often used as an ingredient when cooking because it has a distinctly sulphuric taste to go along with its salty flavor, which gives dishes like eggs or falafel their signature smell.

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