Black Salt

Black salt, also known as Kala Namak, is a kiln-fired rock salt used extensively in South Asian cuisine. It's a type of halite derived primarily from salt mines in regions of India, Pakistan, Nepal, and Bangladesh. The unique process of manufacturing involves heating the salt, typically in a ceramic jar with charcoal, along with small quantities of harad seeds, amla, bahera, and other spices for 24 hours until it melts, then cooled, stored, and aged. This process gives the salt its distinctive dark purple to pinkish-gray hue when ground.

Black salt has a pungent, sulfurous aroma reminiscent of boiled eggs, which comes from the natural presence of hydrogen sulfide and other volatile sulfur compounds. This distinctive scent is an essential element in black salt's appeal, contributing an umami-like flavor to dishes. It is a popular ingredient in vegan cooking to mimic the taste of eggs and is often used to enhance the flavor of snacks, chaats, fruits, salads, and yogurts. Despite its strong smell when raw, black salt adds a more subtle, tangy taste once incorporated into foods. Its culinary uses are celebrated for both its flavor and purported health benefits, including aiding digestion and acting as a cooling spice in Ayurvedic medicine.