Kala Namak salt, also known as black salt, is a popular ingredient in South Asian cuisine, especially in India. It is a volcanic rock salt that is characterized by its dark, almost black color and a very distinctive sulfur smell. This salt is traditionally used in Ayurvedic cuisine and is known for its distinctive flavor, often described as similar to that of boiled eggs. Kala Namak is extracted from natural salt mines and further processed by adding herbs and spices and heating at high temperatures, which gives it its typical color and aroma.
Nutritional information per 100g: Calorific value 0 kcal / 0 kJ, fat 0 g (of which saturated fatty acids 0 g), carbohydrates 0 g (of which sugar 0 g), protein 0 g, fiber 0 g, salt 96 g
Application & Ideas for Kala Namak
Add an egg-like flavor to vegan dishes like tofu scramble by sprinkling a pinch over the finished dish to enrich its flavor.
Use it in Indian curries or dals to intensify the flavors and add an authentic taste.
Use it in homemade salad dressings or mayonnaises to add a complex, slightly acidic component.
Experiment with this salt in your snack recipes, such as roasted chickpeas or popcorn, for an unusual and appealing flavor.
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