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Thick black Himalayan salt

€2.32

VAT included

Himalayan black salt, also known as kala namak, is a type of volcanic salt originating from the Indian subcontinent. It is extracted from salt mines in the Himalayan region and undergoes a heating process with charcoal, herbs, and seeds, which gives it its characteristic sulfuric aroma and dark color, ranging from purple to grayish-black. Although it looks very different from other salts, it is highly valued in gastronomy, especially in South Asian cuisine.

Presentación

1 kg bag
5 bags of 1000 g - Total: 5 kg
Saco de 25 kg

Quantity

In cooking, Himalayan black salt is widely used in Indian, Nepalese, and Pakistani cuisine. It is a key ingredient in chaat masala, a spice blend that adds a tangy and umami-rich flavor to salads, fruits, and snacks. It is also commonly used in dishes such as curries, chutneys, and savory yogurts, giving them a distinctive taste. In vegan cooking, it is particularly popular for its ability to mimic the taste of eggs, thanks to its high sulfur content, making it ideal for preparing tofu scrambles or egg-free mayonnaise.

Beyond gastronomy, Himalayan black salt has some unique uses. It is utilized in Ayurvedic rituals and traditional practices, where it is believed to have special properties. It is also used in the preparation of refreshing beverages, such as the famous "Jal-Jeera," a spiced drink popular in India. With its intense flavor and versatility, Himalayan black salt is more than just a seasoning—it is a unique ingredient with multiple applications.