What Is Himalayan Black Salt?
Himalaya black salt is a type of halite, or rock salt, that is obtained from mines at the base of the Himalayas in India and Pakistan. In its raw form, this halite is dark pink and tastes very similar to normal table salt.
With a pungent, savoury, and umami flavour, it’s commonly used in cooking, especially in Asian and Indian cuisine.
This final product comes in a variety of colours from black to purple to deep pink. In India, Himalayan black salt is called kala namak and is sometimes sold under this name in America.
Uses
Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh, and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas, and many other savoury Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulphurous egg-like aroma. Those who are not accustomed to black salt often describe the smell as resembling flatulence.[1] Black salt is sometimes used sparingly as a topping for fruits or snacks in North India and Pakistan.
Kala Namak is sometimes applied to tofu in vegan egg recipes.
Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid.
