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India Kala Namak Black Salt

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COMMON USE: This is the “to go to” for VEGANS who love eggs but won’t eat them! Vegans love this salt as it adds a taste of Eggs to their diet and gives them a needed source of minerals and iron.

OTHER USES: As a condiment or added to chaat masala, chutneys, all kinds of fruits, raitas and many other savory Indian snacks. Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma.

THE ONLY BLACK SALT YOU’LL EVER NEED!: Kala Namak adds an incredible layer of flavor to vegetable, fried noodles, and rice dishes. Discover how Kala Namak livens up your favorite dishes and can be inspirational to invent new recipes.

HEALTH BENEFITS: Black Salt’s Health Benefits are known as a cooling spice which is often used as a laxative and digestive aid. It is also known to relieve intestinal gas and heartburn. Often prescribed to people with high blood pressure or people on low salt diets as it is believed to have lower sodium. Even known to be used as stool softener and as a remedy for constipation.

TRY: it in a variety of dishes to bring a unique flavor!

The Kala Namak salt is also known under the name Black Salt, is a specialty in the Pakistan / Indian cuisine. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste similar to hard-boiled eggs. This Black Salt is used as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks. Vegans love this salt as it adds a taste of Eggs to their diet and gives them a needed source of minerals and iron. Kala Namak is used sparingly in the preparation of raitas, joghurt dishes, salads, and even fruit salads. It is a welcome addition as a finishing salt to fried noodle and rice dishes. It is not recommended as a cooking salt, as the sulfur tends to overpower. However, the hard core aficionados may dispute this! Kala Namak is very popular with vegans, vegetarians, and Ayurveda devotees, who appreciate its cooling effect and digestive qualities. The Black salt is collected from deep mines in Pakistan in large salt rocks that contains several important minerals, including iron and sulfur. The salt is then heated in large iron kettles until it melts at 2200 degrees, it is poured into large blocks that are cooled and ground, it becomes brown pink and has a light taste of sulfur that gives it a egg like taste.
More Information
SKU 4005-4026-4090
Shelf Life 10 Years
Packed United States of America
Common Uses Finishing & Cooking
All Natural Yes
Gluten Free Yes
Kosher Yes
Non-GMO Yes
Organic No
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