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Kala Namak (Black Salt)
$5.00 – $45.00
Kala Namak has a sulfur smell but a pleasant tart flavor. It’s sometimes referred to as “black salt” because in its original form – before it’s brined and turns purple and pinkish – it looks like a shiny black rock.
Often used by vegans to replicate the flavor of eggs, it’s also a key ingredient in many Indian dishes and essential to our chaat masala spice mix.
Ingredients: Kala Namak
3 reviews for Kala Namak (Black Salt)
Origin: India
| Weight | N/A |
|---|---|
| Choose Size and Options | 16 oz. Bulk Bag, 5 LB. Bulk Bag, 1/4 Cup Tin, 6 oz. bulk bag |
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Jay (verified owner) –
Good stuff, came as expected, arrived quickly.
Jackie Voegtle (verified owner) –
I was so excited to see that pinch spice market sold kala namak. We are vegan, and a key ingredient in a tofu scramble, to mimic the taste of eggs is using black salt. I have looked all over in different markets for this, nervous to buy food off of amazon, I was so excited to find it here! I ordered the container, and we tried it as soon as we got it. It has a wonderful egg taste that will make a great addition to tofu scramble or chickpea scrambles. It is pretty strong, so only a small amount is needed in the dish! Thank you so much!
Holly (verified owner) –
I ordered an Indian cookbook and needed to get some specific spices. I went on the hunt and found Pinch Spice Market had much of what I needed to make recipes like Garam Masala, Chaat Masala, and Tandoori Masala. So glad I decided to give them a try. Specifically, this kala namak was new to me, so I wasn’t familiar with the sulfuric smell and taste. I confess I wasn’t so sure it was supposed to be so strong (it’s a salt after all!), but I looked it up to confirm (yes it is supposed to have a strong smell.) I see just how ignorant I am when it comes to the delicacies of the salt world and other cultural foods. This is amazing and I can’t wait to continue using it. Like previous reviewer stated; it’s very powerful, so if you’re a newbie like me, use it sparingly until you get the hang of it. It’s definitely not like the American table salt we are all used to.