Summary

Black salt, or Kala Namak, is not your typical table salt. Despite its name, it's not even truly black but varies in color from gray to pink to purple. This intriguing seasoning is a complex mineral compound, rich in sulfur, which gives it a distinctive smell—pungent until heated, after which it transforms into a deep, savory mineral flavor. It's a staple in many Indian dishes, particularly masalas, and surprisingly good on steaks too.

History

Black salt has a history that stretches back to ancient times, deeply rooted in Indian cuisine and medicine. It's widely produced across India and the Middle East, finding its way into various regional dishes. Historically, black salt has been used not only as a flavor enhancer but also as a preserving agent. It's also a key component in the preparation of chat masala, a popular spice mix used across India, enhancing the dish's flavor with its robust, smoky notes.

Why We Love It

Black salt adds a rich, complex flavor to dishes. Its smoky, earthy taste brings an unexpected depth to seafood and can transform a simple steak into a gourmet experience. When used in traditional Indian masalas, it imparts an authenticity and intensity that's hard to replicate with any other ingredient.

The More You Know

Black salt is a secret ingredient in vegan tofu scrambles, giving them an egg-like flavor due to its high sulfur content. This mineral-rich salt adds a unique, savory taste that mimics the flavor of traditional scrambled eggs, making it a favorite among plant-based cooks!