Salt of fossil origin, rich in iron and sulfur, indicated for intestinal problems and heartburn. With a strong and strong flavor, it is very suitable in egg dishes, but also in soups, vegetables, fried and ethnic dishes.
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Salt of fossil origin, rich in iron and sulfur, indicated for intestinal problems and heartburn. With a strong and strong flavor, it is very suitable in egg dishes, but also in soups, vegetables, fried and ethnic dishes.
For orders starting from 59 €
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Purple salt of Himalayan-Indian origin, also called "Kala Namak" or "Sanchal" is completely natural, low in sodium and has been used for millennia by Ayurvedic medicine for its therapeutic properties.
The low sodium content makes it a little savory salt, its flavor, in fact, has a short persistence on cooked foods, while if sprinkled on sliced fruit it gives a particular sparkling flavor.
Its purplish color instead derives from the presence of iron sulfide which also gives it a slightly sulphurous aroma and flavor, but not unpleasant.
Purple salt has a strong and strong aroma and is ideal for flavoring egg dishes such as omelettes and quiches, but also ethnic dishes, soups, vegetables, fried and even fruit salads with tropical fruit.
Used a lot in vegan cooking to replace the egg along with tofu and turmeric.
Purple salt is considered the richest and most complete in the world.
I bought the Viola Kala Namak purple salt, excellent value for money.
Italian 
