This rock salt comes from the Himalayas, it is then baked, which gives it that black color. In Hindi, Kala means “black” and namak “salt;” but before undergoing its “transformation” it was indeed pink, like the classic Himalayan salt. It is a rather peculiar salt given that it smells like eggs due to its sulfur content.
Not for use as conventional salt! Kala namak makes a terrific accompaniment to any egg dishes as well as some tofu preparations. It can also be served with salads, chutneys, and even fruity desserts! Use sparingly.
Find the Whole Range of “Compagnie Française des Poivres et Epices" Spices Here
Made in the India