type: specialty salt
flavor profile: savory, sulfurous, slightly smoky
common uses: vegan egg dishes, chutneys, spice blends, faux egg mixes
Black salt, also known as kala namak, is a pungent, mineral-rich salt traditionally used in South Asian cooking. Desptie the name, itʻs usually dark pink or purple-gray in color and comes from volcanic regions in India and Pakistan.
What sets it apart? Sulfur. Black salt has a naturally sulfurous aroma and taste, which gives it an unmistakable “eggy” flavor — perfect for adding depth to tofu scrambles, chickpea flour omelets, and other dishes that mimic eggs or benefir fomr a savory edge.
why we love it
We especially love using black salt in high-protein egg alternatives and sauces like our faux-llandaise, where it adds just enough eggy funk to fool your taste buds into thinking youʻre eating something yolky and decadent.
how to use it
Start small — like, really small. A pinch is often enough. Too much and your food might smell like a science experiment gone wrong. Store it in a sealed container (trust).
where to find it
Look for kala namak at Indian grocery stores, spice markets, specialty stores, and online. Itʻs inexpensive, shelf-stable, and a fun addition to any adventurous cookʻs spice arsenal.