Discover the unique taste of Kala Namak: Indian black salt
Add a special flavor to your dishes with this product. If you're looking for a spice that elevates your dishes to a higher level, then Kala Namak, also known as Indian black salt, is an absolute must-have in your kitchen. With its distinctive sulfuric aroma and unique taste, Kala Namak is a favorite ingredient in Indian cuisine. In our online shop, we offer high-quality Kala Namak so that you can enjoy this authentic flavor enhancer.
Authentic: An ancient tradition
This salt has been used in Indian cuisine for centuries and holds a prominent place in the culinary traditions of the country. It is known for its high percentage of hydrogen sulfide. The salt is then cooked with harad seeds, which impart a sulfuric aroma.
In Indian culture, Kala Namak is also known as Sulemani Namak, black salt, or Indian black salt. It is valued for its unique character, distinct taste, and is often used in spicy snacks and street food.
The process from rock salt to Kala Namak salt
The process of making Kala Namak involves several steps, with the use of harad seeds playing an important role.
Harad, also known as Terminalia chebula, is a tree mainly found in South Asia. The fruits of this tree, known as haritaki, are often used in Ayurvedic medicine for their medicinal properties. Harad seeds are also used in the making of Kala Namak due to their unique contribution to the taste and aroma.
The process begins with the collection of natural rock salt, usually sourced from specific regions like the Himalayas. The raw salt is purified to remove impurities and then liquefied in large pans for further processing.
Next, harad seeds are collected and cleaned to remove any impurities. The seeds are roasted in a pan until they turn dark brown. This roasting process gives the seeds their aromatic scent and deep flavor.
After roasting, the seeds are finely ground into a powder. This powder is then added to the salt. The exact ratio may vary depending on the desired end result and the personal preference of the producer. The salt and harad seed powder are thoroughly mixed to evenly distribute the taste and aroma of the seeds throughout the salt.
From the resulting Kala Namak solution, the moisture needs to be extracted. This can be done by drying the salt in the sun or by using special drying equipment. Through the drying process, the Kala Namak liquid transforms into a Kala Namak cake. From this, three different variations of Kala Namak salt are made:
Kala Namak: A perfect alternative for vegans
Enjoy the taste of Sulemani Namak salt without compromising your diet.
As a vegan, you don't have to compromise on taste. This black salt is an excellent alternative to regular table salt as it adds a delicious flavor to your food without containing any animal products. It is a popular choice among vegans due to its sulfuric taste. The product can be used, for example, in a delicious vegan mayonnaise or in a salad.
Perfect complement to your diet
Kala Namak can also be used to add a delicious twist to rice dishes such as pulao or biryani. It can also be added to roasted vegetables, potato dishes, stews, and curries for extra flavor.
It can also be a surprising and delightful addition to fresh fruits, especially exotic ones like mango and pineapple. It can be used to give a savory twist to salads, especially those with fruity elements like watermelon or berry salads.
However, the use of this black salt is not limited to enhancing meals or adding it to fresh fruits and salads. A small pinch of Kala Namak can be an interesting addition to refreshing summer drinks like mango lassi, coconut water, or lemonade. It adds a touch of savory flavor to the sweetness of the drinks.