TASTE SMELL COLOR AND CHEMICAL COMPOSITION

During the crystallization ofCyprus Black Flake, it gains a pyramidal shape. Because ofits seductive way, and perfect black color, it is used for giving a nishing touch for foods. It adds mouthwatering taste exceptionally in meat, roasted vegetables, and sashimi. It also adds a great avor to homemade bread and pretzels. Not just this, its outstanding earthy avor is perfect to be enjoyed with even tomatoes, cucumber, fruits, and fresh vegetables.

Not just food, you can even try it with your margarita. Only provide a small coating ofCyprus salt around the edge ofyour cocktail glass and see the magic happen when you take your sips— never tried before? Well, try it right now, and you can thank me later for this.

HAWAIIAN BLACK LAVA

Hawaiian Black salt is harvested from the Hawaiian Islands, which are surrounded by the Pacic Ocean. It has a majestic black color. It is then mixed with activated charcoal, which is extracted from coconut shells, which is mainly responsible for its bold black color. Its richness in taste makes it a unique and adventurous possession ofany chef’s kitchen. It is much closer to Cyprian Salt in color and crunchier in texture. It has its uniqueness and glamor to be cherished.

Hawaiian salt is also popularly used for providing nishing touch to foods. Like Cyprian salt, its earthy avor provides a divine taste on sh and meat. It gives a fantastic feeling when eaten with pork. People also pair it with fruits, sashimi, potatoes, and popcorn. Without a doubt, it equally provides a great avor to the cocktails as well. Hawaiian is without any doubts a musthave in the kitchen.

INDIAN BLACK SALT (KALA NAMAK OR BIRE NUN OR HIMALAYAN BLACK SALT)

Indian Black salt is obtained from crushed Indian volcanic rock salt. In ancient times, people extracted iffrom the volcanic mines ofdifferent parts in India and Pakistan. Interestingly, Black Indian salt is a misnomer. Unlike its name, which suggests it have a black color, it instead has a lovely pinkish brown color. The presence ofiron sulde in the salt is the main reason behind its pinkish color.

Mostly in Asian countries ( India, Nepal, and Pakistan are popular among them), especially those surrounding the Himalayan range, people have been consuming the black salt for ages. Since the extraction ofthis salt happens in the Himalayas, it is highly renowned as Himalayan black salt. It is popularly known as Kala Namak in Hindi and Bire Nun in Nepali. People believe that the Himalayas protect the salt, and hence, the Himalayan black salt is considered to be the purest salt on the earth. This salt has a distinctive savory avor ofeggs and tastes mildly sour.

Some people might nd the smell ofIndian black salt a little odd, but it magically blends once in food. The taste covers all the faults ofIndian black salt regarding its smell. It adds such an unreplicable avor to the food that it is not missed in any dishes in Asian countries despite its