Kala Namak (Black Salt)

The Role of Kala Namak

A kiln-fired rock salt with a high sulfur content, widely used in plant-based cooking to give dishes an authentic, egg-like flavor and smell.

Kala Namak, or Himalayan Black Salt, is a sulfur-rich salt used extensively in Indian cuisine. When added to plant-based dishes, it imparts a distinct, eggy sulfur aroma and savory flavor.

It is the ‘secret ingredient’ for many making vegan scrambles or egg-free mayonnaise. A small amount goes a long way in transforming bland tofu or chickpeas into a dish that genuinely satisfies the palate of someone missing eggs.