Kala Namak - India's Volcanic "Black Salt" - Fine

Kala Namak, or Black Salt (also called Nirav Black Salt or Sanchal), is a special unrefined mineral salt from Darjeeling, India. It is a volcanic rock salt mined in central India. The finishing salt is not black, but more of a coral pink or pinkish gray, and has a strong, sulfuric flavor. These colors come from the presence of trace minerals such as magnesium, as well as volcanic iron.

Kala Namak is used in Indian cuisine as a condiment, most commonly with snack foods. It is used in chaats (fruit glazes), chutneys, raitas (yogurt and cucumbers mixes), fruit salads, and savory deep-fried snacks. The finishing salt has a strong sulfur taste and smell. While this unique quality is often diffused when cooked, it nonetheless adds a special taste of eggs.

In India, Kala Namak is recommended for people with high blood pressure and to people who are on low-salt diets, because it is lower in sodium and supposedly does not increase sodium content in the blood. In Ayurveda (ayurvedic medicine), it is also know for comforting intestinal gas and heartburn. It is believed to help with indigestion and other digestive problems.

None of this makes it an easy sell to American cooks, but try it in a traditional dish you will get an edifying and satisfying experience. In India, a common appetizer is a pinch of Kala Namak eaten with a slice of fresh ginger before a main meal.