About us
BABANAMAK is a third-generation family enterprise with a legacy that began over 66 years ago, built on the principles of purity, consistency, and trust. What started as a small, traditional salt trade gradually evolved through generations of hands-on experience and deep understanding of raw materials. The foundation of the business was laid with a simple belief — quality should never be compromised, and business should always be done with honesty.
In 1999, BABANAMAK took a more structured and professional form, expanding its operations while staying true to its roots. Over the years, the company has grown into a reliable manufacturer and supplier of Black Salt, Rock Salt, and natural food products, serving customers who value long-term consistency over shortcuts.
Today, BABANAMAK combines decades of traditional knowledge with modern processing methods, quality control systems, and an export-focused approach — carrying forward a legacy built on experience and responsibility.
Shree Bansi Lal Ji Jain
(Founder | First Generation)
The roots of BABANAMAK trace back to Shree Bansi Lal Ji Jain, who laid the foundation of the family’s work over six decades ago. His approach to business was guided by simplicity, honesty, and deep respect for traditional trade practices.
At a time when systems were informal and resources limited, he built trust through consistency and fairness. His understanding of sourcing, purity, and ethical dealings shaped the values on which the business still stands today.
More than a business, he established a way of working — one where integrity mattered more than scale, and reputation was built patiently over time.
Our Journey
Foundation ( 1960 )
BABANAMAK was established with a vision of purity.
Quality Growth
Introduced modern cleaning and grading processes.
Market Expansion
Expanded distribution across regions.
Trusted Brand
Became a recognized name for quality spices.
Black Salt Manuracturing Process
Black salt (kala namak) is traditionally manufactured through a multi-step process. First, high-quality Himalayan salt crystals are selected and mixed with natural herbs such as amla, harad, and babool bark, sometimes including ammonium chloride to enhance flavor. This mixture is then filled into large clay pots and sealed with natural clay to ensure controlled heating. The sealed pots are placed in a traditional furnace layered with glowing coals and cow dung, where they are heated for several hours, causing chemical transformations that turn the raw mixture into black salt. After cooling, the clay pots are broken, the salt is sieved to remove impurities, and finally, it is packaged into small bags ready for sale, preserving its unique aroma, taste, and therapeutic properties.
