Black salt is a type of Indian volcanic salt that is mined in the mountainous regions of the country.

Yes, this is the egg-flavored salt. Very tasty! In India, fruit salads are often supplemented with the taste of black salt. Why do they do that? Probably because black salt improves digestion.

Due to its beneficial properties, it suppresses the development of pathogenic microflora and improves digestion, which can be rampant from the abundance of sweet Indian fruits.

However, this is also useful to us.

I think vegetarians sprinkle tofu cheese on it? Have you tried? Write in the comments.

In Ayurveda, black salt is known for a variety of therapeutic properties. Of course, because there is little sodium in its chemical composition, but there is:
- sodium sulfate,
- sodium bisulfate,
- sodium sulfide,
- iron sulfide,
- and, of course, hydrogen sulfide.

Practice shows that, although much less black salt is required and it cannot be salted in the usual sense, but its consumption exceeds expectations. And, as a rule, this delicious spice ends before a new one appears.

So, think about the stock.