Description
Kala Namak is Indian Black Salt, made from the long extinct volcanic eruptions
The back salt gets its colour from this but also the flavour of sulphur
The aroma from black salt is awful but pleasantly the sulphur flavour when mixed with certain foods is great
Add to eggs, fresh fruit for something weirdly good
Processed to a coarse grain
Very strong sulphur flavour
Produced in India
Grinder Use - Yes
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Coarse-grained Indian black salt with the powerful sulphurous character of kala namak.
Flavour: Strong, egg-like and savoury, released gradually from the coarse grains.
Common uses: Use in a grinder or crush before adding to chaat, fruit, eggs or vegan dishes.
Pairs well with: Eggs, tofu, yoghurt, fruit, potatoes and Indian snacks.
Compare with: More controllable from a grinder than fine kala namak and easier to handle than large chunks.
Substitute: Fine kala namak can replace it in smaller pinches.
Storage: Keep sealed in a cool, dry place away from steam and moisture. For smoked or delicate finishing salts, close the pack promptly to protect their aroma and crystal texture.
Good to know: Grinding just before use gives a fresher sulphur aroma and lets you control this unusually strong salt more precisely.
Customer Reviews
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Great with egg and cheese
Sparingly in eggs is the obvious use, but I've started to enjoy a bit in cheese dishes. Macarroni chese and cottage cheese especially.
