Kala Namak, or Indian 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 ground 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.
- Taster Jar - 1oz/28g
- Small Jar - 2.4oz/69g
- Large Jar - 7.6oz/215g
- 1lb Bag - 16oz/454g
Ingredients: sea salt
Kala Namak Rock Salt (India's Volcanic "Black Salt")
My favorite niche store in NYC!
I've tried kala namak from a couple sources, and the fine version purchased here is my preferred one. It is amazing on steak - where you don't taste any funkiness, just more of a "umami"-ish flavor.
My favorite way to use it, however, is to go to the back yard and get some fresh eggs from the coop (thank you girls!). Then take a really good nonstick pan, rub cold butter all over, then crack two eggs in a COLD pan. Cook on medium low, very slowly, until the white JUST congeals and the yolk is just barely warm to the touch. Serve (sunny side up!) on homemade sourdough toast. Apply the kala namak liberally over the entire egg (especially the yolk). It's good on any eggs, but it is particularly divine on fresh flavorful eggs. I like the very finely ground version for convenience, but also have a big rock for grating.