KALA NAMAK PURPLE SALT

Very ancient and called "the black salt of the Indians", it is famous above all in Asia as a substitute for normal table salt.
It is in fact a mineral with a typical dark purplish color, almost black, with a very characteristic sulphurous taste, which then vanishes during the cooking of food to make room for a decidedly more pleasant and sweetish taste.
It is widely used as a condiment in vegan cuisine and, according to ayruvedic medicine, has many beneficial properties for the body.
It was originally obtained from the natural volcanic mines of Northern India or from the salty lakes present in abundance between India and Nepal.
The characteristic dark-colored crystal was born from the union of various elements: salt, heat, coal and plant material.
Compared to normal table salt, it has higher levels of iron and magnesium, which are essential for the proper functioning of the body.
Also for this reason it is used in vegan cuisine, precisely to supplement the iron not ingested through meat and fish.
Ayurvedic medicine considers it beneficial for intestinal and digestive system problems, such as constipation, indigestion, heartburn and bloating.