It takes a full day working in temperatures up to 1,000 degrees Celsius to make one batch of Himalayan black salt, or kala namak. The salt was once used as a medicine to treat indigestion. Today, it’s a staple in South Asian cuisine – known for its unique eggy and umami taste. But the long and dangerous process of making it has pushed people away from the craft.
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00:00 - Intro
01:05 - Preparing The Kiln
01:59 - Making Pots
03:40 - Adding Pots To Kiln
04:25 - Cooking The Kala Namak
06:27 - Removing And Breaking Pots
07:20 - Breaking Kala Namak
07:56 - Packaging Kala Namak
08:26 - Challenges
10:56 - A New Market
13:33 - Looking Ahead
14:09 - Credits
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How Himalayan Black Salt Is Made At Dangerous Temperatures In India | Still Standing | Business Insider