Dark-coloured salt with a typical taste is obtained by heating the salt with harad seeds and charcoal. Very popular in vegan dishes to add the flavour of eggs without using an egg.
Kala Namak, also known as “black salt” or “Himalayan black salt”, is a type of rock salt that is traditionally mined in the Himalayas, specifically from Pakistan.
It is known for its unique and strong sulphurous smell, which is a result of its high iron and sulphur content. The salt is also known for its distinctive dark purple-pink colour.
Kala Namak is often used in Indian cuisine, particularly in chutneys, yogurt-based dips, and lentil dishes. It’s also used in Ayurvedic medicine. The salt has a unique and complex taste that is both salty and slightly sweet, with a hint of sulphur.
It is said that Kala Namak can help with digestion, relieve bloating, and gas, and improve bowel regularity. Some people also believe it can help with skin and hair health because of its high mineral content.
Store in a dry, cool place, protected from sunlight.
Origin: Non EU
