Himalayan Pink Salt Powder

Apart from regular cooking, a common practice in most Indian households is to have few fennel seeds or saunf at the end of every meal. This practice you might think is to freshen the mouth, but think again. A concentrated source of minerals like Copper, Potassium, Calcium, Zinc, Manganese , Vitamin C, Iron, Selenium and Magnesium, the age old practice does much more than simply beat bad breath.

Did you know: India is the largest exporter of fennel seeds!!

This natural salt comes from the shores of Gokarna, northern Karnataka. Sea salt is produced through evaporation of ocean water and involves no artificial processing, hence containing many crucial nutrients.

The main differences between sea salt and table salt are in their taste, texture and processing. Table salt is more heavily processed to eliminate minerals and usually contains an additive to prevent clumping.

A super food, these small, brown, tan colored seeds are one of the richest sources of plant-based omega-3 fatty acids that is high in fiber but low on carbs.

Uses: Flaxseed is found in all kinds of today’s foods from bakery produce to breakfast cereals, shakes, smoothies and even salads or sprinkled over cooked vegetables (ground flaxseeds)

Storage: Ground flaxseeds has a lower shelf life (about 6-16 weeks) even when carefully packaged in a gas-flushed, light-protective pouch and refrigerated after opening. Whole flaxseeds, on the other hand, will typically last for 6-12 months when stored in an airtight container in a dark, cool dry spot. If directly refrigerated, they may last for 1-2 years.

Flaxseeds when grounded to are much more prone to oxidation and spoilage and hence it is recommended to refrigerate in an airtight container and use asap.

Gluten Free