What is kala namak primarily used in?

Kala namak is the Hindi term for “black salt”. Also called Himalayan black salt, it is used primarily in food preparation, as a condiment, the cuisines of Bangladesh, India, Nepal, and Pakistan. It is also used to treat constipation and upset stomach. It is also used to treat flatulence, heartburn, hysteria, and goiters. Some add it to other minerals and plant ingredients to make a toothpaste.

Its sulfur content gives it a taste similar to eggs. Those unaccustomed to kala namak may say it has the smell of rotten eggs. It is used to make vegan egg dishes without actual eggs. It is used in chutney, chaats (savory snacks or appetizers), and to season salads, avacados, fruits, tofu, and other condiments.

The rock salt for kala namak originally came from selected mines, salt ranges, and salt lakes in southern Asia. The sodium chloride—table salt—was infused with other minerals. Processing the salt brought out other tastes and aromas. Typically, it was fired for 24 hours in a ceramic jar, often with small amounts of charcoal, seeds, berries, tree nuts, tree bark, and natron (a naturally occurring mix of soda ash, baking soda, and other sodium salts) for additional highlights.

Colorless before processing or manufacture, the kala namak crystals become purple to black. After it is cooled, allowed to age, and ground, the kala namak appears light purple or pinkish. Today, much kala namak is manufactured synthetically, occasionally with the addition of sugar.