Black salt

Black salt, also known as Indian black salt or kala namak, is a special type of dark-colored mineral salt widely used in the cuisine of India and other regions of South Asia. Its characteristic black or dark brown color is due to its mineral content and the presence of sulfur compounds, which also give it a distinctive, slightly smoky flavor with sulfuric notes, highly valued in vegan and vegetarian cooking.

The origin of black salt is natural: it is obtained from mineral salt deposits in the Himalayan region and is traditionally processed by heating it with herbs, charcoal, and other natural ingredients, which gives it its unique aroma.

Among its properties, black salt is valued for its contribution of minerals such as iron, zinc, iodine, and magnesium. It is popular for flavoring dishes without adding too much common salt, and is frequently used in recipes for chutneys, pickles, salads, sauces, and especially in preparations like chaat, a type of Indian snack or street food.

In different regions of Latin America, black salt may be found under synonyms such as Indian black salt, although its use is less common than in Asia. It is ideal for adding a special touch to recipes that require a smoky and mineral flavor, and it has also become popular in vegan cooking to replicate the taste of egg in preparations like scrambled tofu.