Himalayan black salt is very popular with gourmets for its natural and delicate cooked egg flavor. It comes from the manual and traditional processing of pink Himalayan salt, which is the purest salt in the world. Rock salt is extracted by hand from the heart of the Himalayan foothills, in the mines of Khewra, a region of Pakistani Kashmir. It is of marine origin and comes from fossil deposits left by the sea. Coming from deposits 500 and 1000 m deep, this salt is perfectly protected from external pollution. The pink color comes from the high iron content, which when oxidized makes the salt pink to red. Then, it is placed in a jar and is heated to nearly 800° C., the melting point of salt. During cooking, which lasts 2 to 3 days, Harad seeds, Amla seeds and Salsola stocksii leaves are added. Finally, this mixture is allowed to cool in order to obtain a salt ranging from black to purple. It is also a beauty ally in cosmetics.