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Indian black salt or "Kala namak" is a type of salt of volcanic origin mainly used in Indian and Pakistani cuisine, and can be found in the Himalayas. This type of salt has not been refined and has a lower salting power. Compared to common salt, it contains less sodium, which makes it suitable for those who need a low sodium diet. It contains more hydrogen sulfide, which adds to a characteristic flavor that may remind us of fried or hard-boiled eggs. It is enough to pour in some bread, oil and a pinch of this type of salt to appreciate its peculiar flavor. It can also be used in salads or when cooking "arroz a banda". Use: Ready-to-eat food. Intended for all the population in general, except for vulnerable people such as hypertensive. Storage: Store in closed container, in a cool and dry place, away from direct sunlight and artificial light exposure.