Thick Himalayan Black Salt - Kala Namak Kala Namak, the Indian name for black salt, is an ancient herbal salt made in India and Pakistan. It is made by combining Himalayan salt and local herbs and fruits. Because of this composition, Himalayan Salt contains its minerals with the therapeutic effects of the three fruits that make up Triphala (Amla, Beheda and Harada) and the various herbs that are part of its constitution. Kala Namak salt is extracted from halite (rock salt) naturally from mines in Bangladesh, India, Nepal and Pakistan, in certain locations from the Himalayan salt pans, or from salt extracted from the salt lakes of northern Sambhar, Salt Lake or Didwana . and the Mustang District of Nepal. After the extraction of this salt, a transformation process takes place from its originally colorless natural form to the Kala Namak black salt of India. The dark color is due to the chemical process that converts some of the natural sodium sulphate in crude salt into hydrogen sulphide and sodium sulphide. To do this, the raw salt along with small amounts of harad, amla, bahera (triphala), babul or natro seeds are placed in an oven for 24 hours in a ceramic vessel with charcoal. After firing, the salt is cooled, stored and aged before it is sold. There is also synthetic production of Kala Namak salt by combining common sodium chloride mixed with smaller amounts of sodium sulphate, sodium bisulphate and ferrous sulphate chemically reduced with charcoal in a kiln. Black salt has an aroma very similar to egg yolk due to the sulfur content in its composition, as well as a strong taste of sulfur due to its volcanic origin. Because of these properties, it has become a good option in vegan cuisine as it adds an egg flavor to the vegetable omelette. Its black color is due to the presence of small iron particles and other minerals. Other components of black salt are: Sodium chloride Potassium chloride Iron Hydrogen Sulfur Sodium chloride provides the salty taste. Iron sulfide is responsible for its pink-grey color. Hydrogen sulfide is responsible for its characteristic smell. Sulfur gives this salt its taste, which is reminiscent of a boiled egg.

Flor de Sal flavoured with a blend of five peppercorns. This salt and pepper mixture with five types of pepper is ideal for all types of meat and fish, especially everything that comes on the grill.

Flor de Sal BBQ mix for meat. The flavored salt mix for meat is ideal for all types of meat, especially grilled meat.

Frost Salt (Givre de Sel) ows its name to its texture and exceptional appearance of incredible purity. It is a crystalline and airy salt of great lightness. The elongated and very find crystals form pure white flakes and reminiscent of “frost”. Origin: In the Egyptian desert, this salt is mined from a 70 million year old underground salt sea by a Bedouin father and son team. They are the only ones who know the secret of production. “Givre de Sel” is extracted from a 20km salt deposit located in the middle of the Egyptian desert, a part called the White Desert, between the Bahaiya Oasis and the city of Qasr el Farafra. It is this geographical and topographical environment, which gives the salt the appearance of frost. A covered evaporation under the sand, accompanied by the wind, with hot temperatures during the day but a very cold at night. It is certainly the most refined salt in the world. Properties: It is rich in fragrance, characteristic of the hostile terrain from which it originates. Along with salt pearls and salt diamonds from Kashmir, it is considered one of the purest salts in the world. Frost salt "Givre de Sal" is unrefined, not iodized and particularly rich in minerals and trace elements. In terms of quality, just as you will distinguish a good fleur de sel from an inferior salt, you will distinguish this quality salt from any other salt! It's a matter of taste, no two salts are the same and this one is one of the best in the world! Storage: Store cool, dry and protected from light.

History: Himalayan pink salt is one of the oldest known salts, dating back approximately 250 million years. Himalayan pink salt has matured under strong tectonic pressure. This allows the crystals to remain in their pure state over time, unaltered by polluting substances.  Benefits: Himalayan salt provides the human body with minerals and other essential elements, including calcium, potassium, magnesium and iron ions. Use: Due to its richness and the permanence of its properties which are practically in pure state, it is used for cooking and for therapeutic purposes. Its unique cellular structure allows for the storage of vibrational energy, making it a very energetically rich salt that can be easily absorbed by the body.