Black salt, or kala namak, has a distinctive sulfurous taste, reminiscent of eggs, making it popular in vegan cooking.
It's used in Ayurvedic practices for its supposed digestive and therapeutic benefits.
Despite its name, black salt is typically pinkish-brown when ground and dark purple or black in chunks.
Black salt is traditionally sourced from volcanic regions in Pakistan, India, and Nepal.
Rich in minerals like iron and magnesium, black salt is touted for its potential health benefits.
Often used in Indian cuisine, it’s believed to aid digestion and reduce bloating and heartburn.
In Ayurveda, it's thought to have a cooling effect on the body, making it useful in summer dishes.
It's a key ingredient in chaat masala, a popular spice mix used in Indian street food.
While it has lower sodium levels than regular table salt, it's still advised to use it in moderation.