What is
Black Salt?

Black salt, also known as Kala Namak or Himalayan black salt, is a type of rock salt used in South Asian cuisine. It is known for its distinctive flavor, which is said to resemble that of eggs due to its sulfur content.

Origins & History

Black salt originates from the Himalayan regions and has been used in Indian cuisine for centuries. It is mined in the regions surrounding the Himalayas, particularly in Pakistan, India, Nepal, and Bangladesh.

Taste & Texture

It has a pungent, sulfurous smell and taste, often compared to boiled egg yolks. This makes it a popular seasoning in vegan dishes to mimic egg flavors.

Ingredients

Sodium Chloride

The primary component of all types of salt.

Sodium Sulfate

Contributes to the mineral's purplish or pink hue.

Iron Sulfide

Gives black salt its characteristic dark color.

Hydrogen Sulfide

Responsible for its distinctive sulfurous aroma that resembles eggs.