Kala Namak Indian Salt
Kala Namak, also known as Indian black salt, is a unique mineral salt prized for its distinctive sulfur aroma and flavor that resembles hard-boiled eggs.
This special salt comes from the Himalayan region where natural sulfur compounds give it its famous savory “eggy” taste. Kala namak literally translates to “black salt.” When harvested the salt is jet black, but after traditional heating and grinding it develops its characteristic pinkish-purple color.
A staple seasoning in Indian, Pakistani and Nepalese cuisine, kala namak is commonly used in chaats, daal, curries and fruit dishes.
In the West, it has become especially popular in vegan and vegetarian cooking because it adds a natural egg-like flavor to plant-based dishes.
Try it on:
• Watermelon and strawberries
• Lentil curry and daal
• Stir-fries
• Vegan egg dishes
• Chaats and street foods
It’s the perfect way to add rich savory flavor and that classic egg taste without using eggs.
Ingredients: Salt with trace amounts of sulfur
Origin: Product of India