Kala Namak – That’s Behind It

Kala Namak: That’s in the spice

Kala Namak originally comes from India and is now artificially produced. It has a characteristic sulfurous smell, which is anything but appetizing for many people. Still, there are good reasons for you to try the black salt.

• Kala Namak consists of sodium chloride, i.e. table salt, and sulfur compounds such as hydrogen sulfide, iron sulfide, and sodium sulfate. These are not harmful to the human body.
• The smell of the salt is strongly reminiscent of rotten eggs due to the sulfur compounds. Its salty, smoky but also the bitter aroma is unique and ideal for many Indian recipes.
• Kala Namak is also very popular in vegan cuisine. If you season smoked tofu with it, it makes an ideal egg substitute. A recipe for vegan scrambled eggs can be found in another practical tip. Kala Namak also goes well with avocado bread.
• In Indian cuisine, Kala Namak is used for masala, chutney, or raitas. Fruit, fish, vegetables, curries, or fruit drinks can also be seasoned with it for a surprising taste experience.
• As a medicinal home remedy, Kala Namak is used, for example, for digestive problems, especially constipation, but also for heartburn and flatulence.