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:
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