| Indian
Black Salt, also called Kala Namak, is
actually a volcanic, rock salt. It is an earth
salt, not a sea salt, that is mined in central India. This "Black
Salt" is not really black at all but rather a burgundy-pink.
These colors come from the presence of trace minerals and iron.
Kala Namak has a strong sulfur taste and smell that adds a special
sulphur taste to foods like garlic or onions.
Many people say it tastes a little like eggs. When used correctly it
heightens the flavor in foods. This
distinct aroma and taste does dissipate to some extent during cooking.
Like the other salts we carry, this salt is unrefined
and not processed.
Indian black salt is most popular in Indian markets
and with Indian cooking. It is used in Indian
cuisine as a condiment, added to chaats (fruit glazes), Indian
fruit salads, chutneys, raitas (which is plain yogurt with cucumbers and
tomato), tasty salads and savory deep-fried Indian snacksIndian Black Salt is also considered an appetizer,
especially when a pinch of it is eaten with a slice of
fresh ginger before a main meal. |
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