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Black Salt Non-Powder, Himalayan Salt, Bire Noon Dhikka

Black Salt Non-Powder is s a type of rock salt with a pinkish-gray or purple hue. It is famous for its distinct sulfurous aroma and slightly eggy flavor used in cooking and as a finishing salt.
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Unlike common table salt, Kala Namak is not finely ground into a powder; instead, it retains its crystalline or rock-like form. It is renowned for its unusual pinkish-gray to purple coloration and distinctive flavor. What sets Kala Namak apart is its strong sulfurous aroma and flavor profile, which is often described as having an eggy or slightly pungent note. This distinctive taste is attributed to the presence of compounds like hydrogen sulfide and iron sulfide in the salt. Kala Namak holds a significant place in South Asian cuisine and is commonly used in various dishes.

Himalayan Salt is a natural salt that is mined from the Khewra Salt Mine in Pakistan, situated near the Himalayan mountain range. What distinguishes this salt is its beautiful pink hue, which is a result of the trace minerals found in the salt crystals. Himalayan salt is celebrated for its purity and the absence of common additives and anti-caking agents found in refined table salt. This salt is versatile in culinary applications and is used both in cooking and as a finishing touch to elevate the flavors of various dishes. Its mild and subtle taste allows it to complement a wide range of cuisines. Himalayan salt is also used for cooking on salt blocks or platters, imparting a unique flavor to food items prepared on its surface.

Bire Noon Dhikka, also referred to as black cumin seeds or Nigella seeds, are tiny, deep-black seeds derived from the Nigella sativa plant. These seeds possess a distinct flavor profile characterized by a slight bitterness, a gentle pungency, and earthy notes. In culinary traditions across South Asia, the Middle East, and North Africa, Bire Noon Dhikka plays a prominent role as a spice and seasoning. It imparts depth and complexity to various dishes, including curries, bread (notably naan and rye bread), pickles, and vegetable preparations. 

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