KALA NAMAK coarse salt
Especially for vegan chefs. When it is ground, it becomes brownish-pink and has a light taste of sulphur, which gives it a smoky, spicy, egg-like taste.
Used in Indian cuisine. It is used sparingly in the preparation of raitas, yogurt dishes, salads and even fruit fruit salads. Also welcome addition as a finishing salt to fried noodle and rice dishes.
Like common salt, it is mainly made of sodium chloride. But Indian Black Salt differs from other kind of salt thanks to a few compounds enriching its formula: sodium sulfate, sodium bisulfate, iron sulfide and hydrogen sulfide. These minerals are responsible for their unusual flavor and aroma.
Produced in India.
Also known as Indian Black Salt
This salt has become popular with vegan chefs for adding natural egg flavour to their dishes.
Rich in minerals, especially iron
Used in Indian cuisine, salads and as an everyday table salt
80g / 2.82 oz jar
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.
Let’s discover a very special type of salt: Kala Namak, also sometimes called Himalayan Black Salt.
KALA NAMAK SALT – A UNIQUE FLAVOR FOR YOUR CUISINE
Salt is the one ingredient we literally cannot live without it flavors and preserves food, as well as contributing to the smooth functioning of our nervous system. Sodium (its main component) helps maintain the perfect hydro-saline balance in our body and it is essential that we consume salt in some form each day.
But you might not know that there’s a whole world behind this simple ingredient!
Salt can be found in many colors, shapes, scents, and flavors thanks to other substances enriching its formula and providing several different benefits and uses.
Salt from the North of India
As its name suggests, this salt comes from Northern India and Pakistan. It’s sourced from volcanic regions and is extracted from mines carved in mountain rocks or from saline lakes in the Rajasthan region of India.
Unlike sea salt, Kala Namak goes through a special process giving it a peculiar flavor profile and a distinctive aroma.
The raw material extracted in mines is named halite and it looks like mineral crystals. These blocks are then cut into smaller pieces and put into a ceramic jar together with coal and other natural ingredients like Indian gooseberries, harad seeds, and Behera.
The sealed jars are then placed in special furnaces at extremely high temperatures for 24h. A chemical process is induced that changes the salt’s color, scent, and flavor. The salt is then ground and aged before being sold for use as a spice in traditional Asian cuisines.
What is Kala Namak Salt made of, exactly?
Like common salt, it is mainly made of sodium chloride. But Indian Black Salt differs from other kinds of salt thanks to a few compounds enriching its formula: sodium sulfate, sodium bisulfate, iron sulfide, and hydrogen sulfide. These minerals are responsible for their unusual flavor and aroma.
What does it look like?
In its crystallized form, Kala Namak is dark purple, brown, or almost black. But when it is crushed and ready for consumption, it turns a light pinkish purple color.
Other than its unusual color, its main and most striking feature is a slightly sulfurous smell. The sulfur in the salt gives it a strong taste of egg when used in cooking. It might not seem so inviting, but it’s intense, aromatic, and definitely unique! Its flavor profile can be described as savory, pungent, and umami.
When and how can Kala Namak be used in your everyday life?
Kala Namak salt has a wide range of uses – both in the kitchen and in other areas of daily life!
In your kitchen
– Organic Kala Namak is a widespread ingredient in Asia. It’s very common to find it both in private houses and restaurants, especially in India, Bangladesh, Pakistan, and Nepal. A package of black salt flakes is something ethnic food lovers should absolutely keep in their pantry! If you’ve ever traveled to one of these countries, you know that their typical flavors and scents are unforgettable. With the right ingredients, you can recreate these dishes at home.
– Kala Namak is also a key ingredient in vegan cuisine: thanks to its special aroma and taste, it can add a hint of eggs to any vegan dish!
– Kala Namak Salt is also the perfect gourmet touch to be added to any “plain” ingredient like potatoes, rice or noodles. Turn a boring weekday dinner into something special with zero effort!
As part of your beauty routine
Kala Namak Salt is skin-friendly: it helps cleansing clogged pores and absorbing excess sebum. Make your own homemade skincare product by mixing Kala Namak with a little olive oil and your favorite herbs or essential oils to make a scrub.
As an Ayurvedic remedy
In Asia, Kala Namak Salt has been used in Ayurvedic medicine since 300 BC! It is used as a cooling spice and it is especially considered a great remedy for a wide range of digestive problems.
