Also known as Indian black salt, this volcanic salt contains high levels of sulfur, phosphorus, and iron, contributing to the salt's egg-like aroma and distinct purple-pink color. Praised in traditional Ayurvedic medicine, the salt is also used widely in South Asian cuisines like Indian, Bangladeshi, Nepali, and Pakistani dishes like chaats, chutneys, and raitas, adding a savory flavor especially to vegetarian and vegan fare.