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
Pack weight is between 100-150g
Very strong sulphur flavour
Produced in India
Grinder Use - No
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Large chunks of Indian black salt, a volcanic mineral salt known for its strong sulphurous aroma.
Flavour: Powerfully sulphurous and savoury, with an egg-like character once crushed into food.
Common uses: Break down in a mortar before use, then add sparingly to chaats, fruit, vegan egg dishes or spice blends.
Pairs well with: Eggs, tofu, fruit, yoghurt, potatoes and Indian snacks.
Compare with: Far more sulphurous than ordinary salt and less convenient than fine kala namak until crushed.
Substitute: Fine or coarse kala namak is the only close flavour substitute.
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: The aroma is strongest in the dry salt; in food the sulphur becomes a savoury egg-like flavour rather than simply smelling harsh.
Customer Reviews
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Yum
Good size chunks for grating, lovely taste.
