kala namak
Also known as: black salt, Himalayan black salt, kala noon, sanchal
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Also known as: black salt, Himalayan black salt, kala noon, sanchal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Kala namak, also known as black salt, is a volcanic rock salt primarily composed of sodium chloride with trace impurities of sulfur compounds, iron, and other minerals. These compounds give it a distinctive pungent, savory, and slightly sulfuric aroma and taste, often described as 'eggy'.
Kala namak has a unique savory, umami flavor with a distinct sulfuric, 'eggy' aroma. This makes it a popular ingredient in vegan cuisine to mimic the taste of eggs, and it adds a tangy, slightly smoky depth to various dishes.
While primarily sodium chloride, kala namak is often considered healthier than refined table salt due to its trace minerals like iron, potassium, and magnesium. It's also traditionally used in Ayurveda to aid digestion and may have a slightly lower sodium content by volume compared to regular salt.
Kala namak typically has a slightly lower sodium content per serving compared to regular table salt, though it's still predominantly sodium chloride. This can be beneficial for those monitoring sodium intake, but it should still be used in moderation.
In traditional Ayurvedic medicine, kala namak is valued for its digestive properties. It's believed to stimulate digestion, relieve bloating, gas, and constipation, and act as a mild laxative due to its mineral composition.
Yes, kala namak is completely vegan. It is a mineral product derived from volcanic rock and contains no animal-derived ingredients, making it a popular choice in plant-based cooking, especially for mimicking egg flavors.
Yes, kala namak is naturally gluten-free as it is a mineral salt. It is also keto-friendly, containing 0 calories, 0 carbs, 0 protein, and 0 fat per 100g, making it suitable for low-carb diets.
kala namak 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.
Explore more ingredients in the other category with complete nutrition information.
View all other →Kala namak is widely used in Indian cuisine for chaats, chutneys, salads, and raitas. Its 'eggy' flavor makes it a staple in vegan dishes like tofu scrambles, vegan omelets, and plant-based mayonnaise to replicate the taste of eggs.
Store kala namak in an airtight container in a cool, dry place, away from direct sunlight and moisture. Like other salts, it doesn't truly expire, but proper storage prevents clumping and preserves its unique aroma and flavor.
The distinctive 'eggy' smell of kala namak comes from its sulfur compounds, particularly hydrogen sulfide. These naturally occurring minerals are responsible for its unique aroma and savory taste, which is highly prized in certain culinary applications.