Kala Namak: Also Known As Indian Black Salt

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Why Do Indians Swear By Kala Namak, The Ancient Black Salt?

Black Salt: The Kala Namak salt also known under the name Black Salt, is a specialty in Indian cuisine. It is pinkish grey rather than black and has a very distinctive sulfurous mineral taste similar to hard-boiled eggs. This Black Salt is used in Indian cuisine as a condiment and is added to chaats, chutneys, raitas, and many other savory Indian snacks. Cooking Black Salt: Kala Namak salt adds an incredible layer of flavor to vegetable, fried noodles, and rice dishes.

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Black salt, also known as Himalayan black salt, or Indian black salt, is a volcanic rock salt manufactured in the regions surrounding the Himalayas. It contains, in addition to sodium chloride, traces of Sulphur compounds naturally found in the Himalayan mountains. This Sulphur content is what gives the salt its unique pungent smell and tangy taste, reminiscent of rotten eggs. Indian black salt can vary in color - some may not be even black at all.

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What Is Black Salt (Kala Namak)? How To Use It - Vegan Kind

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Black salt, also known as Kala Namak or Sanchal, comes from a type of salt mineral found in India. The crystal like rock salt has a deep purple color reminiscent of amethyst, but when ground into powder form, changes from purple to pale lavender. Because of black salts distinctive aroma and taste, it is used widely in Indian snack goods. It is also one of the main Ingredients in a very popular tangy dish called chaat.

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