Epic Black Salt For Bloating, Edible, Food, Gastritis, Makes Salad, Spice

The Raw Material For Producing Kala Namak Is Harvested From The North Indian Salt Lakes Of Sambhar Salt Lake. The Raw Salts Are Fired In A Furnace For 24 Hours While Sealed In Mud Pots With Charcoal Along With Small Quantities Of Indian Herbs. The Fired Salt Is Then Cooled, Stored, And Aged Prior To Sale.