Kala namak is a rock salt used in South Asia that is fired in kilns and has a pungent sulphur smell.
It is made from salts mined in the regions surrounding the Himalayas.
"Kala Namak, or Indian black salt, is a pure and unrefined black salt with a unique sulphurous taste reminiscent of boiled eggs and onions.
Uses of Kala Namak. In Indian cuisine as chaats (Indian vegetable and fruit salads) and chutneys. Gives a special flavour to dishes. Replaces only tafelzout.Kala Namak replaces the taste of eggs.
Black salt, also known as Kala Namak, is a type of rock salt often used in South Asian cuisine, particularly in India, Pakistan and Bangladesh. It is reddish grey in colour and has a specific sulphurous smell, which is often compared to that of boiled eggs. Black salt is made by heating natural salt with certain herbs and spices, such as harad seeds, then cooling and grinding it into a fine powder. It is used as a seasoning and flavouring in a variety of dishes, especially chutneys, chaats and salads. Black salt is also believed to have other beneficial properties, such as aiding digestion and reducing constipation. It is important to note that black salt is not a substitute for regular salt, as it has a different taste and is used in smaller quantities.
Ingredients: salt (black, mountain).
Nutritional value: Sodium (37,83 g), chloride (60,3 g), potassium (87 g), sulphur (450 mg), iron (43,1 g).
Country of origin: India
Manufacturer: TRS Wholesale Co. LTD., United Kingdom
Storage conditions: Store in a dry, cool place.
Net content: 100g
Country of origin:
Indija
Country of manufacture:
Didžioji Britanija
Weight / Quantity:
100 g
Kala namak is a rock salt used in South Asia that is fired in kilns and has a pungent sulphur smell.
It is made from salts mined in the regions surrounding the Himalayas.
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