Black Salt – Kala namak

Black Salt, or Kala Namak, is a traditional Indian salt. The flavour is tangy with a smoky, sharp edge. It has a striking smoky and sulphurous scent that dissipates upon cooking. The salt crystals range in colour from amber to black or brown. It typically has a dark pinking-grey or purple hue due to the presence of iron sulphide.

While similar to regular table salt in the way it primarily contains sodium chloride, black salt also has plenty of trace minerals and compounds such as sodium sulphate, hydrogen sulphide and small amounts of potassium, magnesium and calcium. It’s these additional minerals and compounds and give black salt its distinctive flavour and aroma!

Black Salt is mined in the Himalayas and used extensively in Bangladesh, Nepal, Pakistan and India. Black salt is ideal for Indian cooking and is a key ingredient in Chat Masala, Tandoori dishes and raitas.

This salt has gained appreciation in Vegan gastronomy as it mimics the flavour of eggs. Pair the salt with ground turmeric and mix through tofu or avocado to make vegan scrambled eggs or an egg salad!

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