Also Called: Black Salt
Kala namak is a type of rock salt that has been used in South Asian cuisine for centuries. Despite its name, kala namak is not actually black but rather pinkish-brown due to the presence of various minerals, especially iron and sulfur compounds. These minerals give it a distinctive, pungent flavor and aroma, often described as reminiscent of boiled eggs or sulfur. This unique flavor profile sets it apart from regular table salt, making it a prized ingredient in many traditional dishes and remedies.
Kala namak is primarily sourced from the Himalayan region, where it is mined and then processed through heating, which alters its composition and enhances its characteristic taste. The high sulfur content is what lends kala namak its egg-like aroma, a feature that makes it popular in vegan and vegetarian cooking as a substitute for the taste of eggs, particularly in tofu scrambles or vegan egg salads.
In South Asian cuisine, kala namak is commonly used as a finishing salt, sprinkled over fruit salads, chaat (savory Indian street food snacks), raita (yogurt-based dishes), and even drinks like jaljeera (a spiced lime drink) and lassi (a yogurt-based beverage). It adds a tangy, salty kick that elevates the flavors of these dishes, balancing sweetness and acidity with its complex taste.