Ingredient:Black salt

File:Kala namak.jpg

Ground black salt (Kala namak), showing its pinkish-grey color

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.

Origin

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.

Nutritional Information

Values based on a standard 100g (3.5 oz) serving. It is lower in sodium than regular salt but rich in iron and sulfur.

Nutrient	Amount
Calories	0 kcal
Sodium	~36,000 mg

Culinary Uses

• A cornerstone ingredient in vegan cooking to impart a convincing "egg" flavor to tofu scrambles and vegan mayonnaises.
• Essential in South Asian cuisine for making chaat masala, an iconic tangy spice blend.
• Sprinkled over fresh fruits or used in chutneys to provide a savory, sulfurous contrast.

See Also

• Ingredient:Salt
• Ingredient:Himalayan_salt