Kala namak is soon to be your favourite secret ingredient. It is a Himalayan black salt which, when grounded, has a pinkish, grey colour. However, the name is derived from its natural rock-form, which appears violet to black in colour. Kala namak is great for many savoury vegan dishes which require an ‘eggy’ taste and smell, owing to the salt’s high sulphur content. Try adding it to your tofu scramble to really mimic the classic scrambled egg. Otherwise, read on to find out more in Kala Namak / Himalayan Black Salt: 4 Things You Should Know!
Origin of Kala Namak
Kala namak is manufactured from the salts mined in the Himalayan region of South Asia. Alongside sodium chloride, the salt has a high sulphide content which accounts for the ‘eggy’ smell and taste, whilst the presence of an iron sulphide in the mineral gives the rock salt a pinkish tinge in colour. Today, Kala namak is more commonly manufactured synthetically through a reaction with sodium chloride, sodium sulphate and charcoal.
How to Use Kala Namak?
If you’re unsure which dishes would work with Kala namak, think of those which contain egg or those which require an ‘eggy’ flavour or smell. Examples include scrambled egg, omelettes, kedgeree and stir fries. Instead of using an egg in the recipe, you can keep it vegan through substituting with tofu or chickpeas and adding a sprinkling of Kala namak. Or otherwise, try adding Kala namak to all of your favourite Indian and Asian dishes for a more authentic twist.
Where to Buy Kala Namak?
Kala namak can be bought from most online supermarkets, including The Vegan Kind, Buy Whole Foods Online and Amazon. Make sure you choose a grounded version which should be a pink-grey colour.
What are the Health Benefits of Kala Namak?
Himalayan black salt is claimed to have many health benefits, though there is limited evidence to prove these claims. In comparison to table salt, Kala namak has a lower sodium content, meaning that it may be a more suitable alternative for anyone wanting to reduce their salt intake. Additionally, purer forms of black salt undergo much less processing than table salt and this results in a product with fewer additives and more minerals. Furthermore, black salt has an alkaline pH which makes it great for neutralising excess stomach acid.
Kala namak, or Himalayan Black salt, is a great addition to your collection of spices and seasonings. It is suitable for a variety of dishes, including Indian and Asian cuisine, and also for any vegan dish that benefits from an egg-like smell and taste. What is your favourite recipe or way of using Kala namak? Let us know in the comments below, and join in the conversation on Facebook, Twitter & Instagram!
