Indian black salt, or kala namak, is a salt of volcanic origin that is used mainly in Indian or Pakistani cooking and is found in the Himalayan mountain range. It is a very special type of unrefined rock mineral salt with less salting power.
But don’t believe everything you read. Black salt is not what it is called, its colors vary between red, gray, and dark purple and will depend on its production as well as its mineral content.
It’s taste? Umami or tasty, according to the literal translation for this word of Japanese origin. It is considered just one more flavor, although more difficult to identify than any other.
The special touch? It is mixed with herbs, seeds, and Indian spices that give it its most characteristic flavor. In addition, it is a little salty salt, worth the redundancy. But its smell is twice as penetrating as that of the rest of iodized salts.
Its uses in Indian and Asian cuisine are very peculiar. In Indian cuisine it is used for fried dishes, preparing chutney, chaats, and even churnas. Just add it like traditional salt, while cooking your favorite dishes, add it to the food and that’s it. It has no tricks, it is used to season like any other salt, although its flavor is much more reduced, so if salt is not your strong point, Himalayan black salt will be your ally from now on.
If you prefer to give it a traditional use of Spanish gastronomy, all you have to do is add bread, oil, and this salt to extract its peculiar flavor. It can also be used in Arroz a banda or in salads. What are you waiting for to try it?