How Himalayan Black Salt Is Made At Dangerous Temperatures In India

It takes a full day working in temperatures up to 1,000 degrees Celsius to make one batch of Himalayan black salt, or kala namak. The salt was once used as a medicine to treat indigestion. Today, it’s a staple in South Asian cuisine – known for its unique eggy and umami taste. But the long and dangerous process of making it has pushed people away from the craft. For more such videos, subscribe to our channel    / @businessinsiderindia9294   Visit us at: https://www.businessinsider.in/ BI on Facebook:   / businessinsiderindia   BI on Twitter:   / biindia   BI on Instagram: https://instagram.com/businessinsider...