Black salt (Kala Namak) is a type of rock salt commonly used in India, Pakistan and other Asian countries. It has pinkish-grey colour due to the presence of Iron and other trace minerals and a very distinctive sulfurous taste and smell. Ayurveda practise recommends Black Salt as a laxative, to help digestive problems, poor eyesight and lowering blood pressure.

r thousands years and it is believed it was identified by Maharishi Charak, the father of Ayurvedic medicine around 300 B.C.E.

Indian Black Salt is made from regular Himalayan Pink Salt (Sodium Chloride), which is heated to extremely high temperatures and mixed with Indian spices, herbs and tree bark. The resulting salt has different chemical composition and contains trace amounts of sulfates, sulfides, Iron and Magnesium which all contribute to the salt’s colour, smell and taste.

Kala Namak has a very distinctive savoury smell and is often used in egg-free dishes to give them flavour reminiscent of eggs. Black Salt is highly regarded by vegan people for its eggs-like taste in tofu and other vegetarian dishes.