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Also known as: black salt, kala noon, sanchal, kala namak, himalayan black salt, sulemani namak, bit lobon, indian black salt
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A delicious and satisfying vegan alternative to scrambled eggs. This protein-packed scramble is seasoned with nutritional yeast and black salt for an authentic eggy flavor, perfect for a hearty breakfast.
A refreshing Bengali summer drink made with yogurt and the fragrant Gondhoraj lime. This light, aromatic cooler is perfectly balanced with a hint of black salt and sweetness, making it an instant classic.
A quintessential Indian monsoon snack, Masala Bhutta features sweet corn cobs roasted over an open flame until perfectly charred and tender. Each cob is then generously slathered with a tangy and spicy mixture of butter, lemon juice, chaat masala, and black salt, creating an explosion of smoky, zesty flavors with every bite.
A refreshing and tangy fruit snack where juicy papaya chunks are tossed with chaat masala, black salt, and a hint of chili. This delightful sweet and savory treat is perfect for a quick, healthy snack and is ready in minutes.
Black salt, or Kala Namak, is a kiln-fired rock salt used in South Asia. It has a distinct sulfurous smell and flavor, and contains more trace minerals and slightly less sodium than standard table salt.
The unique smell comes from its high sulfur content, specifically greigite compounds, which are created during the high-heat processing of the salt with charcoal and herbs.
Store it in a tightly sealed airtight container in a dry place. It is highly hygroscopic, meaning it absorbs moisture from the air easily, which can cause it to clump.
While it can provide saltiness, its strong sulfurous flavor significantly changes the taste of a dish. It is best used in specific recipes rather than as a general-purpose table salt.
It contains slightly less sodium than table salt, but it is still primarily sodium chloride. People with hypertension should still use it sparingly and consult a doctor.
It is a staple in vegan cooking to create 'eggy' flavors in dishes like tofu scrambles, chickpea flour omelets, and vegan mayonnaise.
Pure black salt does not expire if kept dry, though its pungent aroma may slightly diminish over several years if not sealed properly.
Look for a deep purple or brownish-black color in crystal form, or a pinkish-grey color in powder form. It should have a very strong, distinct sulfurous smell.
black salt is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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Yes, black salt is a mineral and is generally considered acceptable in Jain and Sattvic diets as it is not a root vegetable and does not contain onion or garlic.
