Ingredient:Black salt
From Wiki_Recipe
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.
