OVERVIEW:
A sulfury, mineral heavy, highly prized salt from Northern India. Used as both flavoring and medicine, Indian black salt, also known as Kala Namak, is produced using centuries-old methods and sourced from secret locations. When ground into powder it’s pinkish-white and when whole the crystals are dark purple, bordering on black.
Sourced from Northern India this salt has a long history as a medicinal remedy for indigestion, hysteria, and dental health; but also as a popular spice for chaats and bread. To make kala namak, salt is melted down with aromatic spice and other various minerals. When it cools and re-crystallizes, the salt picks up various aromas and mineral flavors, though the most notable is an eggy, sulfury smell. The flavor is epic with starchy dishes such as sweet potatoes or with egg dishes such as deviled eggs or egg salad.
INGREDIENTS:
Salt, Herbs
ORIGIN:
India
WHAT'S COOKING:
Cheesy Spaetzle
Tofu Scramble
Tortilla de Patatas
Vegetable Pakoras
Vegan “Egg” & Veggie Stir-Fry
Kala Namak Indian Black Sea Salt
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:
- Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
- Herbs (basil, oregano, parsley): 1 to 2 years
- Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
- Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
- Extracts: 4 years (except for vanilla, which will last forever)
