Organic Indian Black Salt (Kala Namak)

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Naturally derived from volcanic mines in Northern India and Pakistan and from surrounding salt lakes, black salt has been a staple in South Asian diets for centuries. This particular salt is sourced from Sri Lanka. In its rock form, black salt is typically brown in color, but when ground up, it becomes a pinkish-grey color. Due to the iron-oxides in the salt, its coloring can deepen to a dark reddish-brown when added to foods.

The sulfuric compounds in Indian black salt lend to its distinct tangy and pungent taste. It’s rich in umami and many often liken its flavor profile to boiled egg yolks. When used correctly and in moderation, it can add an earthy, and intensely savory note while boosting the overall flavor of just about any dish. Add to beans, stews and chilies, use in place of salt in noodle, rice and lentil dishes.

Black salt has antioxidant properties and has low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies. Black salt stimulates bile production in the liver, and helps control heartburn and bloating.