HIMALAYAN BLACK SALT: Black kala namak is also known as sanchal, kala loon and black lava salt. Naturally derived from volcanic mines in Northern India and Pakistan and from surrounding salt lakes, black salt has been a staple in South Asian diets for centuries. In its rock form, black salt is typically brown in color, but when ground up, it becomes a pinkish-grey color. Due to the iron-oxides in the salt, its coloring can deepen to a dark reddish-brown when added to foods.