Traditional Indian black salt, which is actually a dark purple-pink in colour , moving to pale pink when ground. Indian black salt has a faintly sulphurous and smokey flavour which disappears during the cooking process. Unsurprisingly, kala namak is the best salt for use in Indian cuisine, especially North Indian cooking, and is traditionally used in making salt blends like chaat masala and the summer drink, jal jeera. Alternative names are black salt, kala loon, kala namak and sanchal. Kala namak is a true rock salt, found in large large halite deposits formed through evaporation of ancient seas and is mined from locations in the Pakistani Himalayas. It is then imported into India where it is converted to kala namak by heating in the presence of spices until it melts, then cooled stored and aged. The final kala namak consists mainly of sodium chloride, with trace impurities of sodium sulphate, iron sulphide and hydrogen sulphide. The sodium chloride gives kala namak its saltiness, the iron sulphide the purple-pink colour and the sulphur compounds the distinctive sulphurous aroma that some say is like rotten eggs, or to me is more of a volcanic flavour. For further information, look at kala namak on Wikipedia. Kala namak is good in traditional Indian cuisine like chaat masala, potato chaat or chaat puri, or why not make Indian squash curry or why not try and make vegan poached eggs with it! Kala namak or Indian black salt is part of Steenbergs range of culinary salts and flavoured salts, which are sourced from Peru through to India via Europe. These culinary salts cover a range of flavour profiles that complement different styles of cuisine.
- Kala Namak Indian Black Salt 100g
- Actually a pink purplish colour!