Description
Black salt, also known as kala namak or Himalayan black salt, is a type of rock salt that is widely used in South Asian cuisine, particularly in India, Nepal, and Pakistan. Despite its name, black salt is not actually black in color but rather pinkish-gray due to the presence of trace minerals and iron sulfide. Black salt is typically harvested from natural salt mines or obtained through evaporating brine from saltwater sources. The distinctive aroma and flavor of black salt come from the presence of sulfur compounds, particularly hydrogen sulfide. This gives it a pungent, slightly sulfurous smell and taste. In culinary applications, black salt is commonly used as a condiment and flavoring agent, adding a unique savory and umami taste to various dishes. It is particularly valued for its ability to mimic the flavor of eggs, making it a popular ingredient in vegan and vegetarian cooking Black salt is often used in dishes like chaat (a savory snack), chutneys, raita (a yogurt-based side dish), and pickles.
