The Spice Lab Himalayan Black Salt / Indian Kala Namak Mineral Salt - Vegan kala namak salt Pure and Natural Indian Black Salt Gluten Free - Vegan Tofu Scrambles - Natural Egg Taste
- HIMALAYAN BLACK SALT: is also known as kala namak, sanchal, kala loon or black lava salt. Naturally derived from volcanic mines in Northern India and Pakistan and surrounding salt lakes, black salt has been a staple in South Asian diets for centuries. In its rock form, black salt is typically brown in color, but when ground up becomes a pinkish-grey color. Due to the iron-oxides in the salt, its coloring can deepen to a dark reddish-brown when added to foods.
- VEGAN-APPROVED: Himalayan black salt is the perfect flavor substitute for vegans who love the taste of eggs and is also a key source of iron and other minerals. Use Kala Namak for the ideal tofu scramble and a variety of other vegan dishes. This black salt is all natural, gluten-free, kosher and non-GMO.
- DELICIOUS TASTE: Elevate any dish with the distinct flavor profile of black salt. Add it to vegetables, fried noodles and rice dishes. Use black salt on tofu to give it the perfect hard-boiled egg taste.
- COMMON USES: Kala Namak black salt can be used in place of regular table salt, as a condiment or added to a variety of dishes like chaat masala, chutneys, various fruits, raitas and many other Indian snacks. Because of its unique sulfurous, hard-boiled egg aroma, black salt is the key ingredient in traditional South Asian recipes.
- HEALTH BENEFITS: Indian black salt has long been used in traditional Ayurvedic medicine because of its benefits. Lower in sodium and containing 94 trace minerals, black salt is a healthier alternative to regular table salt. A cooling spice, black salt has an alkalizing effect on the body, helping to alleviate digestive issues like heartburn.
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 in Pakistan / Indian cuisine as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks. 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.