Black salt, or kala namak, is a kiln-fired rock salt from the Himalayas, known for its pungent, sulphurous aroma and distinctive tangy taste, making it popular in South Asian cuisine, especially with vegans for its egg-like flavor in dishes like tofu scrambles, and in spice blends like chaat masala. It ranges from dark brown to pinkish-grey when ground, gets its unique smell from sulphur compounds, and is used to add savoury depth to salads, chutneys, and drinks, though it's not a direct substitute for table salt due to its strong flavour.
Black salt, or kala namak, is a kiln-fired rock salt from the Himalayas, known for its pungent, sulphurous aroma and distinctive tangy taste, making it popular in South Asian cuisine, especially with vegans for its egg-like flavor in dishes like tofu scrambles, and in spice blends like chaat masala. It ranges from dark brown to pinkish-grey when ground, gets its unique smell from sulphur compounds, and is used to add savoury depth to salads, chutneys, and drinks, though it's not a direct substitute for table salt due to its strong flavour.
