KALA NAMAK coarse salt - especially for vegan chefs
This salt is also known as the Indian Black Salt. When it is ground, it becomes brownish-pink and has a light taste of sulphur, which gives it a smoky, spicy, egg-like taste. Rich in minerals, especially iron. Kala namak has a very distinctive smell. The sulfur compounds cause the salt to smell like hard-boiled eggs.
Kala Namak is mostly used in Indian cuisine. It is used sparingly in the preparation of raitas, yogurt dishes, salads, and even fruit salads. Also a welcome addition as a finishing salt to fried noodle and rice dishes.
This salt is not recommended as cooking salt, as the sulphur tends to overpower; however, hardcore aficionados may dispute this! Kala Namak is very popular with vegans, vegetarians, and Ayurveda devotees, who appreciate its cooling effect and digestive qualities.
Kala namak has been used since ancient times and is said to have been identified by Maharishi Charak, the father of Ayurvedic medicine around 300 B.C.E. There are anecdotal claims from Ayurvedic healers that this type of black salt can be therapeutic. It is considered a cooling spice and it is used as a laxative and to help digestive issues and poor eyesight. Kala namak tends to have less sodium than regular table salt.
Produced in India.