Kala Namak salt is used as a spice in Indian cuisine. To produce it, Harad seeds, the fruit of the Terminalia Chebula tree, are cooked with salt. This takes on the taste and color of the legume. The high proportion of hydrogen sulfide and iron gives Kala Namak salt its misleading yet special scent, similar to that of eggs. Kala Namak or sulfur salt gives dishes a sulfurous taste. In India, this is particularly popular in fruit salads, chutneys, chaats, or the popular raitas. The Indian spice salt is particularly recommended for vegetables and exotic fruits, but also for fish. The salt also gives fruit juice drinks or long drinks an extraordinary taste. Vegans love black salt, especially at the table, because of its egg-like taste.
Use:
The sulfur salt can be crushed either in a mortar or in a mill before use.
Origin: India
Grain size: 2- 5mm
Storage:
This salt should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.
