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	<title>Ingredient:Black salt - Revision history</title>
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	<updated>2026-10-16T22:19:40Z</updated>
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		<updated>2026-10-16T15:52:53Z</updated>

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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 15:52, 16 October 2026&lt;/td&gt;
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		<author><name>Korostysh</name></author>
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		<id>https://wikirecipe.app/index.php?title=Ingredient:Black_salt&amp;diff=208&amp;oldid=prev</id>
		<title>wikipedia&gt;Unknown user at 15:52, 16 October 2026</title>
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&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;[[File:Kala_namak.jpg|thumb|right|300px|Ground black salt (Kala namak), showing its pinkish-grey color]]&lt;br /&gt;
Black salt, most commonly known as Kala Namak, is a kiln-fired rock salt. Despite its name, the ground salt is actually a dusty pinkish-grey color. It is highly valued for its intense, pungent, sulfurous aroma, which strongly mimics the smell and taste of hard-boiled eggs.&lt;br /&gt;
&lt;br /&gt;
== Origin ==&lt;br /&gt;
Kala Namak originates from the regions surrounding the Himalayas, primarily in India, Pakistan, Bangladesh, and Nepal. Raw rock salt is mined and then fired in a kiln for 24 hours sealed in a ceramic jar with charcoal and specific regional herbs/seeds, which instills the salt with its signature sulfur compounds.&lt;br /&gt;
&lt;br /&gt;
== Nutritional Information ==&lt;br /&gt;
&amp;#039;&amp;#039;Values based on a standard 100g (3.5 oz) serving. It is lower in sodium than regular salt but rich in iron and sulfur.&amp;#039;&amp;#039;&lt;br /&gt;
&lt;br /&gt;
{| class=&amp;quot;wikitable&amp;quot;&lt;br /&gt;
! Nutrient !! Amount &lt;br /&gt;
|-&lt;br /&gt;
| &amp;#039;&amp;#039;&amp;#039;Calories&amp;#039;&amp;#039;&amp;#039; || 0 kcal &lt;br /&gt;
|-&lt;br /&gt;
| &amp;#039;&amp;#039;&amp;#039;Sodium&amp;#039;&amp;#039;&amp;#039; || ~36,000 mg &lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
== Culinary Uses ==&lt;br /&gt;
* A cornerstone ingredient in vegan cooking to impart a convincing &amp;quot;egg&amp;quot; flavor to tofu scrambles and vegan mayonnaises.&lt;br /&gt;
* Essential in South Asian cuisine for making chaat masala, an iconic tangy spice blend.&lt;br /&gt;
* Sprinkled over fresh fruits or used in chutneys to provide a savory, sulfurous contrast.&lt;br /&gt;
&lt;br /&gt;
== See Also ==&lt;br /&gt;
* [[Ingredient:Salt]]&lt;br /&gt;
* [[Ingredient:Himalayan_salt]]&lt;br /&gt;
&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Spices and Seasonings]]&lt;br /&gt;
[[Category:Minerals]]&lt;/div&gt;</summary>
		<author><name>wikipedia&gt;Unknown user</name></author>
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