Salts

In ayurvedic kitchens are used natural stone salts from the foothills of the Himalayas, the so-called salt range. The manually broken Ayurveda rock salt has a slightly pink colour due to the naturally included minerals, trace elements and iron oxides. The Black Salt is salt that is heated for several hours in heavy pottery Haritaki together with amala fruits until the valuable ingredients of the fruits combine with the salt to reddish brown, sulphurically-smelling crystals that is Agni* invigorating to Ayurveda.
* Agni is an Ayurvedic principle, which finds no correspondence in modern science.