A street vendor prepares popcorn on the streets of Kolkata, India, with black salt, kala namak. He doesn’t need any machine for this. All he needs is a deep pan with red-hot salt, a large sieve, and the popcorn is ready in no time. The salt gives the popcorn a subtle sulfur flavor. When it’s ready, he scoops it into a bag, as usual, with just his bare hands, and seals the end by pressing it against the hot pan.