The region of Eastern and Northeastern India, including Bangladesh, is bordered by the Bay of Bengal to the south and the Himalayas to the north. The coastal areas of Eastern India near the Bay of Bengal provide favorable conditions for salt harvesting through natural evaporation or the boiling of seawater. In contrast, the mountainous regions of Northeastern India relied on salt imports, either from the coastal areas or the salt lakes of Tibet. Additionally, Indigenous communities in Northeastern India developed techniques to procure salt from saline springs and the ashes of specific herbs. Ethnographic studies indicate that these traditional salt-harvesting methods, once deeply rooted in cultural and ritual practices, are now struggling to survive against the dominance of industrial table salt. However, traditional salt production continues in the coastal regions of Eastern India, closely resembling similar practices in other South Asian countries. Historical references to salt-making appear in epigraphic and archival sources, highlighting its long-standing significance. Salt production and trade have been under state control since the composition of the Arthasastra, and the industry proved so lucrative that the British and Dutch East India Companies, along with their native agents and landlords, amassed considerable wealth through it. This chapter explores the history of salt production and trade in Eastern and Northeastern India, examining its manufacturing processes, the various types of salt and the people involved in its production, and the social structures within salt-making communities.