Kala Namak – Indian Black Salt

Kala Namak Indian Black Salt is a rock type salt that comes from eruptions from long extinct volcanoes. This gives the salt the dark colour but also the sulphur content that is a key feature of it. As you may remember from school chemistry class, sulphur has quite strong scent of eggs. This makes the salt a rather specialist product that needs care in use to get the flavours to match and may seem unpalatable upon first trying.

Kala Namak Indian Black Salt is used in many Indian dishes from paneer, aloo gobi, lamb cutlets and more. It is also great for vegans that want to add an egg like flavour to foods without using eggs. This could be vegan scrambled eggs, tofu scramble, vegan omelettes and so on. It can also be great for making vegan versions of popular sauces such as hollandaise. This is a useful ingredient for adding flavours, but if you’re experimenting, we recommend starting small before adding it willy-nilly! For general seasoning, we recommend Pink Himalayan Salt, Halen Mon Pure Sea Salt, Cubic Halit Salt or Persian Blue Salt.

As with any salt, use a little at a time to get the level of seasoning you want. It’s easy to add more but can be difficult if not impossible to take it out again.

ADDITIONAL INFORMATION

While every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.

• Cereals containing gluten
• Peanuts
• Soybeans
• Nuts
• Celery
• Milk and Dairy products
• Sesame Seeds
• Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.

Bag Dimensions

Small – 130mm x 80mm (opens to about 50mm max)

Medium – 170mm x 110mm (opens to about 70mm max)

Large – 200mm x 120mm (opens to about 70mm max)

Please note – Use by dates on the products in the images are for display purposes only.