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Black Salt (Indian Kala Namak)
Other names: Kala namak, Himalayan black salt, Sulemani namak, bit lobon, kala noon, pada loon
Appearance: It ranges from brownish pink to dark violet translucent crystals when whole and has a light pink hue when ground
Typically used: Freshly ground; you can grind fresh using your favorite pepper mill.
Origin: The raw material for producing kala namak was originally obtained from natural halite from mines in Bangladesh, India, Nepal and Pakistan in certain locations of the Himalayas salt ranges, or from salt harvested from the North Indian salt lakes of Sambhar Salt Lake or Didwana and the Mustang District of Nepal. The raw salts are fired in a furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, amla, bahera, babul bark, or natron. The fired salt is then cooled, stored, and aged prior to sale.
Flavor: Besides sodium chloride, this volcanic Kala Namak contains trace amounts of surfur compounds that gives it a unique umami like flavor, similar to a boiled egg.
Aroma: Sulfuric
Culinary uses: Sprinkle freshly ground black salt on salads, fruits, curries, chutneys and buttermilk for added flavor.
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