Himalayan rock salt is often referred to as black salt, Kala namak, or Suleimani namak in South Asia. Black salt’s main component is sodium chloride, along with trace minerals such as sulphates, sulphides, iron, potassium, zinc, and magnesium. Black, reddish-brown, and purple are the three different colour tones of black salt crystals; however, it also appears in powder form with violet or pinkish mixed shade. Due to the high concentration of hydrogen sulphide in it, it has a characteristic strong odour. It also has a distinct taste that enhances the flavour of our foods and beverages, while some individuals find the taste to be sulphurous and smokey. Black salt contains minor levels of sulphates and sulphide, both of which are entirely harmless in moderation. and healthy to consume.

The purest salt on earth is used to create black salt, a modified form of rock salt (i.e., Himalayan Pink salt). This Himalayan rock salt is extracted from the well-known Pakistani salt range, which spans the Punjab provincial regions of Mianwali and Chakwal and contains around 12 billion tonnes of rock salt resources. A mixture of charcoal, specific herbs (such as amla, bahera, harad seeds, babul bark, natron, and other spices), and spices is used to make black salt. The mixture is then heated in a kiln for around 24 hours. The mixture is contained in a ceramic jar prior to heating in the kiln.