Indian Black Salt

Flavor: Salty, Tangy, Sulfurous, Pungent

Origin: India

Use With: Chicken, Lamb, Beef, Pork, Game Meats, Fish, Seafood, Rice, Legumes, Paneer, and Vegetables

Description: Known as Kala Namak in South Asia, Indian Black Salt (AKA ‘Himalayan Black Salt) is a volcanic rock salt (specifically ‘Halite’) that is mined from the areas that surround the Himalayas including the countries of India, Pakistan, Nepal, and Bangladesh. After being mined from the earth, the salt is fired in high temperature kilns for several hours which deepens its color to very deep purple or black and helps enhance its characteristic flavor and aroma. This unique salt contains a high percentage of iron and trace amounts of various sulfuric compounds which give it its distinctive tangy, sulfurous, flavor and aroma. It is used in all sorts of dishes to impart a salty, tangy, rich umami kick to dishes of all kinds and is a key component of the traditional Indian spice blend Chaat Masala that is used as part of and as a condiment for India’s famous street foods and snacks known collectively as ‘Chaat’

Suggested Uses:

• Kala Namak can be used as a substitute for salt however, it is not a one-to-one replacement so start very light and add to taste
• Kala Namak works in both sweet and savory dishes where it heightens sweet, sour, and spicy flavors exceptionally well
• Blend a pinch of Kala Namak with 1 Cup plain yogurt, 1/2 Cup milk, 1 teaspoon cumin seed, and 1/4 teaspoon of cardamom powder for a traditional Indian Salted Lassi
  
• Sprinkle a bit over citrus or fresh berries to brighten them up enhance their sweet and sour aspects
• Add a pinch to your lemonade or fruit smoothie
• Use in soups, stews, curries, dressings, sauces, and marinades
• Add to dry rubs and seasoning blends for meats, dish, and vegetables to add rich umami and a salty tang
• Use it as a finishing salt for salads, vegetables, and legume dishes