Black Salt
Kala Namak
Made from rock salt mined around the Himalayan ranges and North Indian salt lakes, then kiln-fired with charcoal and Ayurvedic botanicals such as harad and amla until it takes on its signature savoury, sulphurous aroma. Ground from pink-grey crystals, it delivers an umami, 'eggy' note prized in plant-based cooking. Sprinkle over chaat and fruit, season tofu scrambles and vegan egg dishes, or finish raitas and summer coolers.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- North Indian salt belt, India
- Kiln-fired culinary grade
- Charcoal & herb kiln-firing, then milled
- Fine powder / fine granule
- No additives or anti-caking agents · lab-tested
- Indefinite, ambient (store dry)
Also known as · Sanchal · Himalayan Black Salt · Sulemani Namak · Sel Noir
How to use it
Seasoning tofu scrambles and vegan egg dishes
Sprinkled over chaat, fruit and salads
Finishing raitas, chutneys and dips
Rimming jaljeera, aam panna and summer coolers
Dusted on roasted makhana and snacks
Questions
- Is Kala Namak the same as black salt?
- Yes. Kala Namak literally means 'black salt' in Hindi. It is the kiln-fired, sulphurous Indian rock salt, also sold as sanchal or Himalayan black salt.
- Why does black salt smell of egg?
- During kiln-firing the salt's natural sulphate is converted into sulphur compounds, giving it a savoury, eggy aroma. This makes it a favourite for replicating egg flavour in vegan cooking.
- Is it really black?
- The whole crystals are pink-grey to dark brownish-black. Once ground, the powder typically appears pinkish, which is normal and a sign of the genuine article.
