Black salt, also known as Kala namak or Himalayan black salt, is found in India. It comes from the salt mines of India, Pakistan, Bangladesh, Nepal, and other Himalayan locations. Black salt was first used in Ayurvedic medicine for its holistic, therapeutic properties. It is filled with minerals that are insoluble, making them harder to be absorbed by the body.

Now, black salt is commonly used in cooking and is a popular ingredient in Indian recipes. It has volcanic origins and is made up of sulphur compounds which contribute to its smell and taste. It is also made up of iron and potassium chloride.

Black salt has antioxidant properties and has surprisingly low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies. Black salt stimulates bile production in the liver, and helps control heartburn and bloating. It restricts acid levels and reduces reflux. A pinch of salt can reduce the formation of gases and limit bloating and flatulence.
Black salt contains an Ama, or toxic remains of improperly digested food in the stomach, reducing property. This component helps reduce cholesterol.

It also regulates blood pressure by acting as a natural blood thinner. Doctors recommend no more than 6 grams per day, as taking more than this can raise your blood pressure. If you have high blood pressure, do not take more than 3.75 grams per day.