Kala Namak Salt

Also known as Himalayan Black Salt, Kala Namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. Sodium chloride provides this salt with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most prominent contributor to the smell. Besides, kala namak is often used in vegan and vegetarian dishes to give egg-free dishes the taste of egg, as well as in Ayurvedic practice. In addition, this salt is used extensively in South Asian cuisines of Bangladesh, Nepal, India and Pakistan as a condiment or added to chutneys, salads, all kinds of fruits, and many other savory Indian snacks.