Himalayan black salt 250 gr. – Volshebnoe derevo
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- SKU:
- V00000011215
- EAN:
- 4660043251065
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Himalayan Black Salt 250g from Volshebnoe Derevo (Magic Tree, Russia) is a natural, unrefined, unprocessed coarse-crystal Himalayan black salt — a distinctive variety of naturally occurring salt mined from the Khewra salt mines of Pakistan. Himalayan black salt (also known as kala namak in South Asian culinary tradition) is distinguished from standard Himalayan pink salt by its darker colour — deep dark rose with brown and even violet speckles in large crystal form — attributed to the presence of greigite (a naturally occurring iron sulphide mineral) and other trace mineral compounds. At finer grind, the prevailing colour is a pink-rose tone. The salt contains its natural mineral trace element composition, preserved by the absence of additional refining and bleaching processes. Its flavour profile is more pungent and characteristically sulphurous compared to standard pink Himalayan salt, making it particularly valued in South Asian and vegan cooking as a flavour seasoning that adds an "eggy" or "umami" quality to dishes. 250 g coarse-crystal format.
250 g. Himalayan black salt (kala namak). Coarse crystal. Unrefined, natural. Distinctive mineral composition. For culinary use.
NET QUANTITY: 250 g
INGREDIENTS: Natural Himalayan black rock salt (kala namak). No additives. Unrefined.
USAGE: Use as a cooking and seasoning salt. Can be used in the same way as other mineral salts.
NUTRITIONAL VALUES PER 100 g: See packaging label. Note: high sodium content — use as part of a balanced diet; excessive salt intake is associated with high blood pressure.
STORAGE: Store in a dry place.
BEST BEFORE: See packaging.
COUNTRY OF ORIGIN: Russia.
MANUFACTURER: Volshebnoe Derevo (Magic Tree), Russia.
IMPORTER: VITATEKA OÜ, Mõisa tee 5, Kostivere alevik, Harjumaa, Estonia 74204, vitateka.ee
What Is Himalayan Black Salt?
Volshebnoe Derevo Himaalaja Must Sool 250 gr. is Himalayan black salt, also known as kala namak — a mineral salt valued mainly for its distinctive taste rather than just saltiness. People usually choose it when they want to add a deeper savoury note to food: slightly smoky, sulphurous and umami-like. It is especially popular in South Asian cuisine and in vegan cooking, where it can give tofu, chickpea flour dishes or spreads an egg-like flavour impression.
What Makes It Different
What makes this black rock salt different from regular table salt or pink Himalayan salt is its natural mineral profile and the presence of sulphur-containing compounds. These compounds are what create the characteristic aroma and flavour. In practice, this means you often need only a small amount to noticeably change the taste of a dish. The coarse-crystal form is also convenient for cooking: you can crush it in a mortar, grind it, or add it to recipes where a stronger seasoning effect is wanted.
How to Use It
Because this is an unrefined culinary salt with no additives, it appeals to people who prefer simple ingredients for home cooking. Kala namak fits well into a wide range of dishes:
- Plant-based recipes and tofu dishes
- Chutneys and raitas
- Lentil dishes and salads
- Fruit snacks and spice mixes
- Savoury breakfasts
If you enjoy experimenting in the kitchen, kala namak is one of those pantry ingredients that can make familiar foods taste more layered and interesting without changing the whole recipe.
Tradition and Character
Himalayan black salt has a long tradition in South Asian food culture and is used there not only as a seasoning but also as a flavour accent in spice blends and street-food style dishes. Its appeal is very specific: this is not the right salt for everything, but it can be excellent where you want a bold mineral and sulphurous note.
Important Note
As with any salt, moderation matters. This product is high in sodium, so it is best used thoughtfully, especially if you are watching your salt intake or preparing food for someone on a sodium-conscious eating plan.
Specifications
| Brand | Volshebnoe Derevo |
|---|
Delivery - terms and prices
After placing an order, delivery is processed on business days. Package design and product images may differ. Delivery time depends on the selected method - on average up to 5 days.
- Pick-up at Vitateka store (T1, Peterburi tee 2)Free
- Parcel locker Itella Smartpost2.28 €
- Parcel locker Omniva3.05 €
- Parcel locker DPD2.34 €
- Poland - home delivery (courier)5.00 € / 21 PLN
- Slovakia - pick-up point (PUDO)3.80 €
- Slovakia - courier5.87 €
- Czech Republic - pick-up point (PUDO)3.93 €
- Czech Republic - courier6.10 €
- Hungary - pick-up point (PUDO)4.13 €
- Romania - pick-up point (PUDO)3.61 €
- Parcel locker Itella Smartpost3.96 €
- Parcel locker Omniva4.90 €
- Parcel locker DPD4.13 €
- Parcel locker Itella Smartpost3.96 €
- Parcel locker Omniva4.95 €
- Parcel locker DPD5.11 €
- Posti pick-up point6.90 €
International Omniva post - from 7 € (price depends on parcel weight). For other options (DPD, FedEx), standard rates and transit times apply.
In addition to the thresholds listed above, we can consider free delivery options depending on the order amount and for deliveries to other countries. Contact us and we will suggest the best option.
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On average - up to 5 business days (depends on the selected delivery method).
Customer Reviews
Customer Questions
Himalayan black salt (kala namak) tastes fundamentally different from both table salt and pink Himalayan salt. While table salt is pure sodium chloride and pink salt adds only a mild mineral note, black salt contains natural sulphur compounds that give it a pronounced aroma often described as egg-like, smoky, and savoury (umami). This means you don't use it the same way: a pinch finishes a dish rather than a spoonful seasons a pot of water. In vegan cooking, that sulphurous note mimics the flavour of eggs in tofu scrambles, chickpea flour omelettes, or vegan mayo. In South Asian cuisine, it's a key ingredient in chaat masala, chutneys, raitas, and fruit salads where its pungency balances sweetness and acidity. Because the flavour is intense, start with much less than you would regular salt — you can always add more, but you can't remove it.
The 250 g pack contains coarse, irregular crystals typical of unrefined rock salt. You have three practical options depending on the dish. For finishing sprinkles — over a tofu scramble, sliced fruit, or a finished raita — crush a small amount in a mortar and pestle to a fine powder; this distributes the flavour evenly and avoids biting into a large crystal. A dedicated salt mill (ceramic mechanism preferred, as the sulphur compounds can corrode metal over time) lets you grind directly at the table. For cooking into liquids — dals, soups, pickle brines, or spice pastes — you can toss whole crystals in; they'll dissolve with heat and stirring. If you only have a pepper grinder, clean it thoroughly first, as residual pepper oils will contaminate the salt's aroma. Store the bulk crystals in an airtight jar away from humidity; they don't expire but can clump if damp.
Treating kala namak as a direct swap for table salt will overwhelm most dishes. Its sulphur compounds deliver a concentrated, eggy, smoky punch that works brilliantly in small doses — think a pinch on a finished tofu scramble, a dash in vegan mayo, or a sprinkle on watermelon-chaat — but becomes unpleasant if used to salt pasta water, bread dough, or a Sunday roast. A practical rule: replace only the final "pinch to taste" stage of a recipe with black salt, keeping your bulk seasoning (cooking water, marinades, brine) as regular salt. In traditional South Asian recipes like chaat masala or jaljeera, the blend is calibrated for black salt's intensity; follow those ratios rather than improvising. Because it's still high in sodium, the same moderation guidelines apply — it's not a low-sodium alternative, just a differently flavoured one.
Like any unrefined rock salt, this product has no true expiry date — salt is a mineral and doesn't support microbial growth. However, the coarse crystals are hygroscopic: they absorb ambient moisture, which leads to clumping and, over time, a slight dulling of the volatile sulphur aroma that defines kala namak. Transfer the salt from the original pouch into a glass jar with a tight-fitting lid (or a ceramic salt pig with a lid) and keep it in a cupboard away from the stove, dishwasher, or windowsill. If clumps form, they're harmless — break them up with a spoon or give the jar a shake. Avoid storing it in a metal grinder long-term; the sulphur compounds can react with certain metals, imparting off-flavours. A ceramic or acrylic mill is ideal for daily use, with the bulk reserve kept sealed in glass.
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