Himalayan Coarse black salt also known as black salt, Indian black salt or kala namak, is a volcanic rock salt manufactured in the regions surrounding the Himalayas. It contains, in addition to sodium chloride (the key chemical compound of salt), traces of sulphur compounds naturally found in the Himalayan mountains. The sulphur content in salt t gives the salt its unique pungent smell and tangy taste.Indian black salt can vary in colour - some may not be even black at all. Any shade of brownish pink to dark violet can be found and it is available in whole chunks or in powdered form. black salt actually has less sodium than normal table salt. While sodium is a necessary part of a healthy diet and have an essential role in our bodies, most Westerners receive too much sodium in their diet through processed foods, leading to high blood pressure and other problems. Black salt could play a small part in addressing this problem. Black salt is not ionised like normal table salt, so if you exclusively consume this salt, you will need iodine from seafood or other sources to avoid goitres and other health issue related to iodine deficiencies. However, you can use black salt to skip out on other additives that are normally added to table salt (to prevent caking, for example) that could actually be damaging to your health. Black salt has been used in Ayurvedic medicine, and has been connected to easier digestion, heart health, and fewer complications from diabetes.(https://www.finedininglovers.com/article/what-is-black-salt)