Black salt from India, or kala namak , is a volcanic salt used primarily in Indian and Pakistani cuisine. It is found in the Himalayan mountain range. It is a very special type of unrefined rock salt with a lower salting power.

But don't believe everything you read. Black salt isn't what it sounds like; its colors vary between red, gray, and dark purple, depending on its production and mineral content.

Its flavor? Umami, or savory, according to the literal translation of this Japanese word. It's considered a taste, though more difficult to identify than any other.

Its special touch? It's blended with Indian herbs, seeds, and spices that give it its distinctive flavor. It's also a mild salt, to say the least. But its aroma is twice as strong as other iodized salts.

Its uses in Indian and Asian cuisine are quite unique . In Indian cooking, it's used for fried dishes, chutney, chaats, and even churna. Simply add it like regular salt while cooking your favorite dishes; just stir it in and you're done. There's no trick to it; it's used for seasoning like any other salt, although its flavor is much milder. So, if salt isn't your strong suit, Himalayan black salt will be your new best friend.

If you prefer to use it in a traditional Spanish way, simply add bread, oil, and this salt to bring out its unique flavor. It can also be used in arroz a banda (a type of paella) or salads. What are you waiting for?