SKU: 401709

Salt Black Kala Namak

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Indian black salt has a faintly sulphurous and smokey flavour which disappears during the cooking process. Kala namak is the best salt for use in Indian cuisine, especially North Indian cooking.Kala namak is a rock salt, found in large halite deposits formed through evaporation of ancient seas and is mined in the Himalayas. It is then converted to kala namak by heating to around 900c in the presence of natural reductive agents until it melts, then it is cooled, stored and aged. The final kala namak consists mainly of sodium chloride, with trace impurities of sodium sulphate, iron sulphide and hydrogen sulphide. The sodium chloride gives kala namak its saltiness, the iron sulphide the purple-pink colour and the sulphur compounds the distinctive sulphurous aroma.


Black Salt.


No Known Allergens.

All our products may contain traces of allergens due to cross contamination.

Country of Origin


How to Use

A small amount is all that's needed; crush to a fine powder before adding to your recipe. Black salt is great for giving an egg-like flavour to tofu scrambles; add crushed kala namak to your preferred seasonings before stirring into your scramble.

Storage and Shelf Life

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 12 months when stored as above.