Kala Namak is a type of salt mined near the Himalayas in the form of dark, hard crystalline 'rocks' that are then kiln-dried to enhance flavor and ground into a lightly pink powder with a pungent, sulfurous smell due to ancient volcanic activity. Used in South Asian cooking and an essential ingredient in Chaat Masala, it can also be used in vegan dishes to add an eggy flavor.
Contains: Ground rock salt.
- Alternate Names: Himalayan Black Salt, sulemani namak, bire noon, bit lobon, kala loon, pada loon
- Tasting Notes: Salt, sulphur, hard-boiled egg, umami
- Pairs Well With: Toasted Ground Cumin, Amchoor Powder, Ajwain Seeds, Asafoetida, tofu, fruit
- Try In: Tamarind chutney, tofu scramble, fruit salad
- Special Tips: Exposure to air and humidity will cause the powdered salt to clump and lose flavor; keep Kala Namak tightly sealed to preserve freshness! And remember, a little goes a long way since the salt crystals have been powdered- taste as you season