Sister to pink salt, just as special, but with a difference in color and flavor. Some people confuse them, but they only share a touch of their composition. Himalayan black salt is less well-known, but just as gourmet and special as pink salt, or even more so! It's one of the ingredients that gives meaning to the umami flavor. Indian black salt, or kala namak, is a volcanic salt used primarily in Indian and Pakistani cuisine and is found in the Himalayan mountain range. It's a very special type of unrefined rock salt with a lower salting power. Its colors vary between red, gray, and dark purple, depending on its production and mineral content. It's a mild salt, but its aroma is twice as pungent as other iodized salts. Its sulfurous smell and flavor are reminiscent of boiled eggs. 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 sprinkle it on top 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 a traditional Spanish culinary experience, simply add bread, olive oil, and this salt to bring out its distinctive flavor. It can also be used in arroz a banda (a type of paella) or salads. What are you waiting for? Try it!