Kala Namak black salt granules 2–5 mm from Pakistan

Product description

Discover Kala Namak as a coarse black salt made from Pakistani rock salt, which Biova offers as 2–5 mm granules. The brown‑purple crystals stand out with their dark colour and their aroma reminiscent of boiled eggs.

Traditional processing with the plant Salsola stocksii creates natural sulphur compounds that give the salt its characteristic aroma. The granulated black salt dissolves slowly, is easy to dose and is ideal for use in grinders, blends and professional applications in large‑volume catering.

In vegan and vegetarian cooking, Kala Namak is used to give dishes such as tofu scramble, chickpea omelettes and other plant‑based “egg” creations an authentic finish. It allows you to expand your range with a versatile seasoning salt from Biova that enhances dishes sensorially and adds a distinctive note.

Origin

This Indian‑style black salt comes from Pakistan, a region with stable, mineral‑rich rock salt deposits. Selected batches are processed for Biova and refined into this special seasoning salt.

Cultivation / production / harvest

The base is natural crystal salt, traditionally cooked together with the plant Salsola stocksii. After heating, the salt is dried, coarsely crushed and carefully sieved to a grain size of 2–5 mm.

Special features

Typical of this Kala Namak is its content of hydrogen sulphide and iron, which are responsible for the dark colour and striking smell. Unlike table salt, it is used specifically as a seasoning salt to add a characteristic sulphurous note.

Differences in origin and processing

Depending on the region of origin and processing time, the colour shades vary from brown to purple and the intensity of the aroma also changes. The Pakistani black salt selected by Biova offers a well‑balanced combination of mild salinity and a pronounced sulphurous note.

Taste & aroma

On the nose, the salt clearly recalls boiled eggs, caused by natural sulphur compounds. On the palate it combines mild saltiness with a distinctive, slightly smoky sulphur note and, even in small amounts, acts as a very intense seasoning.

Suggested uses

• For seasoning vegan “egg” dishes such as tofu scramble and chickpea omelettes
• As a spice for fruit salads, chutneys, chaats and raitas in Indian cuisine
• For vegetable dishes, exotic fruits, drinks, long drinks and spice blends in a grinder

Product specification

• Country of origin: Pakistan
• Grain size: Granules 2–5 mm, coarse, granulated / crushed
• Colour: Brown to purple, typical black salt