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Kala Namak or Himalayan Black Salt, also known as Sulemani Namak.
The raw material for producing kala namak was originally obtained from natural halite from mines in Bangladesh, India, Nepal and Pakistan in certain locations of the Himalayas salt ranges.
Kala Namak is used extensively in South Asian cuisines of Bangladesh, India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks.
Kala Namak is considered a cooling spice in ayurveda and is used as a laxative and digestive aid. It is also believed to relieve flatulence and heartburn. It is used in Jammu to cure goitres. This salt is also used to treat hysteria and for making toothpastes by combining it with other mineral and plant ingredients.