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.

WATCH MORE STILL STANDING VIDEOS:
Less Than 1% of Japanese Sake Is Made This Traditional Way | Still Standing | Business Insider
https://www.youtube.com/watch?v=Y5RPFHKrRC0
18 Fascinating Crafts Fighting To Survive | Still Standing Marathon | Business Insider
https://www.youtube.com/watch?v=dro3wVNQmE4
How 1.5 Million Christmas Ornaments Are Made By Hand Each Year At A Factory In Germany
https://www.youtube.com/watch?v=hkZF-fPxOPY

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

------------------------------------------------------
#blacksalt #india #businessinsider

Business Insider tells you all you need to know about business, finance, tech, retail, and more.

Visit our homepage for the top stories of the day: https://www.businessinsider.com
Business Insider on Facebook: https://www.facebook.com/businessinsider Business Insider on Instagram: https://www.instagram.com/insiderbusiness Business Insider on Twitter: https://www.twitter.com/businessinsider
Business Insider on Snapchat: https://www.snapchat.com/discover/Business_Insider/5319643143
Business Insider on TikTok: https://www.tiktok.com/@businessinsider

How Himalayan Black Salt Is Made At Dangerous Temperatures In India | Still Standing | Business Insider