Indian black salt also known as Kala namak is a complex compound packed with a range of minerals. Like other salts, it is mainly composed of sodium chloride, but you’ll also find traces of iron sulfide, which provides its pinkish hue, sulfur compounds, which impart a distinct savoury flavour that is reminiscent of eggs, and acidic bisulfates and bisulfites that contribute a mildly sour taste.

Kala namak is widely used in Southern Asian cuisine, such as those from Bangladesh, Nepal, India and Pakistan. It is a central ingredient in chaats, chutneys, raitas and many other savory Indian foods. Because of its rich mineral taste, it is excellent as a condiment too, particularly good in salads and on fruit.

It is also popular with vegans who are looking to bolster a meal with the flavour of eggs, but cannot eat the real thing. Try it on tofu, roast veggies, sandwiches or just about any other vegan dish!

Ingredients

Indian black salt 

Nutritional Information

Origin

Product of India