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Traditional Indian black salt, which is actually a dark purple-pink in colour (don't ask me?). We now stock this salt as a coarse format and it is blacker in the coarse salt format, it does go paler pink when it's ground.
Indian black salt has a faintly sulphurous and smokey flavour which disappears during the cooking process. Unsurprisingly, kala namak is the best salt for use in Indian cuisine, especially North Indian cooking, and is traditionally used in making salt blends like chaat masala and the summer drink, jal jeera. Alternative names are black salt, kala loon, kala namak and sanchal.
Kala namak is a true rock salt, found in large large halitedeposits formed through evaporation of ancient seas and is mined from locations in the Pakistani Himalayas. It is then imported into India where it is converted to kala namak by heating to around 900C in the presence of natural reductive agents (usually either gum Arabic - Vachellia nilotica - or Salsola stocksii) until it melts, then it is cooled, stored and aged.
Kala namak consists mainly of sodium chloride, with trace impurities of sodium sulphate, iron sulphide and hydrogen sulphide
Although we make every effort to ensure this information is correct and accurate, we cannot be held liable in instances where it is incorrect. Always read the label on the product when you receive it, and react to the manufacturers guidelines.
For allergens, see ingredients highlighted in bold in the ingredients list.
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