Composition: |
Except for the good old sodium chloride, Kala Namak contains Greigite, which is the cause of it's sulfury smell and dark color. When Kala Namak is ground, it changes color to pink or violet. |
Origin: |
Originally Kala Namak was mined only in the South Asia Himalayan regions. Nowadays, we can manufacture Kala Namak from regular salt by combining with the necessary chemicals in a furnace. |
How to use in the kitchen: |
It's taste is usually described as egg-like, making it especially useful in vegan cuisine mimicking the taste of boiled eggs in meals like scrambled tofu. |