Black kala namak is also known as sanchal, kala loon and black lava salt. Naturally derived from volcanic mines in Northern India and Pakistan and from surrounding salt lakes, black salt has been a staple in South Asian diets for centuries. In its rock form, black salt is typically brown in color, but when ground up, it becomes a pinkish-grey color. Due to the iron-oxides in the salt, its coloring can deepen to a dark reddish-brown when added to foods.
Suggested useKala Namak is used sparingly in the preparation of raitas, joghurt dishes, salads, and even fruit salads. Try it as a finishing salt to fried noodles and rice dishes. It is not recommended as a cooking salt, as the sulfur tends to overpower. Kala Namak is very popular with vegans, and vegetarians.
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