Kala Namak (Black Salt) | Whole Crystals & Stones For Culinary & Ayurvedic Use brahmi leaf How to Brew: Steep 1–2

How to Brew: Steep 1–2 teaspoons of dried sage leaves in hot water for 5–7 minutes

Calming & Aromatic

such as making potpourri sachets

Dried Avarampoo flowers (scientific name: Senna auriculata) are commonly used in traditional medicine and herbal remedies

Dried Lemongrass Leaves (Cymbopogon citratus) — Citrusy

Kala Namak (Black Salt) | Whole Crystals & Stones For Culinary & Ayurvedic Use brahmi leaf How to Brew: Steep 1–2Description of Kala Namak (Black Salt): Origin: Kala Namak, or Indian Black Salt, is a type of volcanic rock salt. It's not actually black, but rather has a pinkish gray hue. Unique Flavor: The salt is known for its distinctive savory, umami rich flavor with a sulfury aroma, which is often described as similar to a boiled egg. Composition: Its unique taste and smell come from the presence of sulfur compounds, iron sulfides, and other trace minerals.