Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda. The salt is mined in the Himalayas and then fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color. The heat also changes the chemical composition, bringing out its beloved (and infamous) savory, tart and eggy aroma and flavor. Use instead of table salt in any dish to add depth and complexity.
This salt does not supply iodide, a necessary nutrient.
Uttar Pradesh, India
Kala namak, Sulemani namak, sulphur salt
Kiln-fired
Kiln-fired salt
Egg Yolk • Umami • Iron
- Use to make a vegan tofu scramble
- Add to beans, stews and chilies
- Use in place of salt in noodle, rice and lentil dishes
- Smoky-Spicy Dip
- Vindaloo Bean Soup
- Simple Spiced Tofu Scramble
Kala namak literally means "black salt" in Hindi, and it has a long history in Ayurveda. The salt's journey starts when it's mined from the nearby mountains in Uttar Pradesh, a state in northern India that shares a border with Nepal.
From there, the mineral salt is placed into kilns alongside harad seeds, amla and babul bark and heated for 24 hours until the whole mixture melts, producing jagged black salt crystals that are ground into a powder.
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United StatesUnfortunately
Allergic unfortunately great taste and very flavorful.
United StatesLove it
I love using this in recipes that benefit from an eggy flavor vibe. It’s delicious and unexpected !
United StatesCooking at Home Everyday @bottega360
Excellent! My customers are enjoying their cooking at home, everyday.
United Statessurprising umami flavor
this is very surprisingly strong umami flavor when used sparingly, very highly recommended for a tweak beyond regular salt
United StatesSpiced up life
Love the spices and have elevated my kitchen. My wife is thrilled with all the new and creative directions our culinary adventure is taking us from day to day. Several of the peppers we have she has claimed as her favorites.