Black salt, known as Kala Namak in South Asia, is a volcanic salt with a distinctive sulphur flavour, often used in Ayurvedic medicine and traditional dishes for its health benefits.
It is believed to aid digestion and reduce intestinal gas due to its laxative and digestive properties.
Black salt, rich in iron and other minerals, is considered useful for heartburn and bloating. Its low sodium content compared to regular table salt makes it a healthier alternative for those watching their salt intake.
In addition, black salt is often used in vegan cooking as a flavour enhancer, in particular to mimic the taste of eggs in dishes.
Black salt’s unique properties, including its digestive stimulating effect, mineral content and culinary versatility, make it a valuable ingredient in a variety of dishes and health regimes.
Kala Namak black salt has a distinctive taste and aroma. It can be used by sprinkling a small amount on fried crumbled tofu with a little turmeric to make a vegan ‘scrambled egg’. It goes perfectly with avocado breakfast toast.
As this salt is coarse, it must be ground in a grinder or crusher.
