R25.00 – R419.00
About this product
Black salt rock, commonly known as Kala Namak in South Asia, is a type of rock salt. It is traditionally mined in India, Nepal, Pakistan, and surrounding Himalayan regions.
What sets black salt apart is its distinctive aroma and taste, reminiscent of boiled eggs. It is widely used in Indian and South Asian cuisine, especially in snacks, chaats, raitas, and vegan recipes to mimic egg flavour.
Common Uses:
Seasoning Agent
- Chaat and Street Food: A signature ingredient in Indian snacks like chaat and dahi puri.
- Fruit Salads and Raitas: Sprinkled over cut fruits, salads, and yogurt-based dishes for tang and depth.
- Savory snacks and mixes: Used in mixtures, sev, and crackers to enhance flavour.
- Boiled eggs substitute: Used in vegan dishes to mimic the flavour of eggs, particularly in tofu scrambles or eggless mayo.
Beverages
- Cooling drinks: Essential in traditional beverages like jaljeera, and buttermilk (chaas) for a tangy, salty balance.
- Mocktails and Detox Waters: Occasionally added to lemon-based drinks or fruit punches for complexity.
Cooking Ingredient
- Dry rubs and spice blends: Used in spice mixes such as chaat masala, sandwich masala and more.
- Condiments: Incorporated into spiced salts, dips, and chutneys for a unique kick.
Serving Suggestions
- Sprinkle over fruit plates: Use a pinch on papaya, mango, guava, or watermelon to bring out sweetness with a tangy twist.
- Add to yogurt dishes: Enhance raita, curd rice, or lassi with a dash of ground black salt.
- Season vegan egg dishes: Use sparingly in tofu scramble, chickpea omelets, or vegan mayonnaise for an egg-like flavour.
- In fizzy lemon soda: Add to fresh lime soda with sugar and soda water for a refreshing salty-sweet beverage.
- Finish chaats and snacks: Add just before serving pizza or open sandwiches for a traditional street food taste.
Storage Tips
- Store in an airtight container to prevent moisture absorption and aroma transfer to other spices.
- Keep away from heat and humidity to preserve its flavour and texture.
- Ground black salt should be used sparingly—its strong flavour means a little goes a long way.
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