Black salt

Black salt - referred to in India as "Kala Namak" or "Sanchal" ("Sanchal") - is a natural unrefined salt extracted from rocks of volcanic origin, the deposits of which are located mainly on the sulfur lakes of northern India and Pakistan. Indian salt "Kala Namak" was called "black salt" because of its special property - in contact with the wet surface of food, this fine-grained pale pink mass becomes black.

Due to its amazing flavors, black salt is legitimately used to season dishes along with real spices. For example, it is traditionally included in chat masala recipes used in fresh salads, and sometimes with nuts, yogurt and juices. An ordinary cucumber, peeled from the green skin and sprinkled with a mixture of black salt and hot pepper, turns into an unusual, refreshing treat. An interesting additional taste is acquired by mango or watermelon with black salt. Black salt is also combined with other spices, for example, with no less exotic asafoetida.

Used by gourmets as a condiment and substitute for table salt, the piquant taste and aroma of Indian black salt "Kala Namak" harmonizes with all egg dishes and at the same time subtly emphasizes and sets off the natural taste of sheep and goat cheese, as well as made from cow's cheese. milk of Adyghe cheese.

Application: Use for salads, soups, side dishes, sauces, appetizers, vegetable pates. It is recommended to add salt to boiled, fried dishes after cooking in a proportion of 50% pink and 50% regular salt.

Appearance: crystalline free flowing product
Color: dark brown
Taste: peculiar, salty, with a taste of hydrogen sulfide
Country of Origin: India