Kala Namak, Himalayan Black Salt – AllSpice Culinarium

Kala Namak, or Himalayan Black Salt is a kiln-fired salt with a sulphureous smell and slightly eggy, umami flavor commonly used in the South Asian cusines of India, Pakistan, Bangladesh, and Nepal. It’s commonly found in dishes like chaat, chutney, salad, fruit, and raitas. It’s salty, umami taste is a great way to add

Kala Namak, or Himalayan Black Salt is a kiln-fired salt with a sulphureous smell and slightly eggy, umami flavor commonly used in the South Asian cusines of India, Pakistan, Bangladesh, and Nepal. It’s commonly found in dishes like chaat, chutney, salad, fruit, and raitas.

It’s salty, umami taste is a great way to add flavor to regional dishes and is used with tofu to add an egg-like flavor to vegan dishes. Try a sprinkle on your deviled eggs, pasta salads, and potato salads.

Kala Namak, or Himalayan Black Salt is a kiln-fired salt with a sulphureous smell and slightly eggy, umami flavor commonly used in the South Asian cusines of India, Pakistan, Bangladesh, and Nepal. It’s commonly found in dishes like chaat, chutney, salad, fruit, and raitas. It’s salty, umami taste is a great way to add flavor to regional dishes and is used with tofu to add an egg-like flavor to vegan dishes. Try a sprinkle on your deviled eggs, pasta salads, and potato salads.

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