What is Kala Namak?

What is namak? Namak means “salt.” Kala namak is a type of salt that has a high sulfur content. This means it’s perfect for plant-based dishes that benefit from an “eggy” taste and smell. 

Kala namak is also called Himalayan black salt, Indian black salt, or just black salt. Its color is more often pink and/or grayish rather than black. The color can vary, but the taste is very similar across brands. Most kala namak is made in South Asia. Producers harvest the kala namak salt crystals from volcanic mines and then melt them down in a kiln or furnace with spices and other minerals. When the salt cools and re-crystallizes, it picks up the aromas and mineral flavors of the elements it was melted with.

Kala Namak is lower in sodium than regular table salt and contains dozens of trace minerals.

When to use Kala Namak

Kala namak is great in tofu scrambles (like my Breakfast Burritos). It’s wonderful in plant-based mayo (such as my Tofu-Cashew Mayonnaise, No Oil). I use it in my No-egg Egg Salad too. If you make plant-based omelets with chickpea flour, plant-based quiches, or plant-based pasta or spaetzle usually made with eggs, kala namak would work well. 

In Indian cooking, kala namak is often used in:

• Chaat masala, a spice mix used in chaats, which are spicy salads of vegetables and/or fruit with other goodies mixed in

• Chutneys, which are cooked spicy and sweet jam-type condiments using fruits, vegetables, chilis, and many spices

• Raitas, which are yogurt-based side dishes

• Spicy drinks such as aam panna (a mango drink) and jal jeera (with herbs and spices)

How to use Kala Namak in Recipes

If you want to add kala namak to a dish, then reduce or eliminate the regular salt amount. I start with half kala namak and half regular salt, then adjust from there.  

Where to Buy Kala Namak?

I buy kala namak online (usually Amazon), but you can also find it at Indian and some Asian grocery stores.