Kala Namak salt - granulate | 2-5 mm

Our Biova Kala Namak, or ‘Black Salt’ as is known, is used as a spice in Indian cuisine and is very popular in Ayurveda cuisine. It is produced by heating the salt to a high temperature and mixing it with different spices, but especially the harad seeds from the Black Myrobalan tree. The harad seeds are used in Indian medicine for various complaints and give the salt a sulphurous smell as well as it’s red-black colour. There is a high proportion of hydrogen sulfide and iron in the Kala Namak which gives the salt an interesting egg like smell. This very special salt is mainly used to refine chutneys and dishes with chicken, fish and rice, as a table salt. It is unusual to cook with it, although a fried rice will often have Kala Namak thrown into it towards the end of the stir frying. It is also added to yoghurt dishes and drinks such as Lassi. And a little bit sprinkled on popcorn also works wonders! Vegans particularly enjoy this salt which offers a slightly sulphurous taste, and use it with fruit salads, raitas as well as adding it to fruit juices. It also works well with a Bloody Mary cocktail.