Kala Namak is a form of rock salt that is commonly referred to as black salt. It comes from India’s, Pakistan’s, Bangladesh’s, Nepal’s, and other Himalayan salt mines. Ayurvedic medicine first used black salt for its holistic, medicinal powers.
It’s full of insoluble minerals, making it difficult for the body to absorb them.
It’s often utilised in cooking, especially in Asian and Indian cuisine, because of its pungent, savoury, and umami flavour. It’s also employed in vegan cuisine to produce an egg-like flavour because of its faint, sulphurous fragrance, which is similar to eggs.
Black salt may have some effect on boosting a child’s immunity. It may also help get rid of intestinal gas, promotes digestion, and eliminates excess phlegm from the body, making it suitable for babies older than one year.