100 years old process of making Black Salt in the countryside | Yourbrownfoodie
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It takes a full day working in temperatures up to 1,000 degrees Celsius to make one batch of Himalayan black salt, or kala namak. The salt was once used as a medicine to treat indigestion. Today, it’s a staple in South Asian cuisine – known for its unique eggy and umami taste. But the long and dangerous process of making it has pushed people away from the craft. | Insider Food
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