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Kala namak

€3,45

  • Must have for vegan egg dishes
  • Indian black salt
  • Sulphurous odor and taste of egg
  • Natural flavor enhancer
  • Kala namak - 'black salt' that is not black, but tastes like egg

    There are several types of black salt, but Kala namak is of a different order. Kala namak is a volcanic rock salt from the Himalayas that is widely used in South Asian cuisine. The salt is heated for several hours along with spices, seeds and herbs. It is traditionally used in many Indian street dishes and is a wonderful flavor enhancer.

    Despite its name, black salt is by no means always black: it can range from pinkish to dark purple. So black salt is not at all like the salt we use in our everyday cooking. It is made differently and tastes different too.

    This black salt is distinctly sulfurous , similar to hard-boiled eggs. The smell is most obvious when it is mixed into a liquid or heated during cooking. But don't worry, the smell is gone as soon as you serve your food.

    The secret ingredient for vegans and cooks

    Kala Namak has captured the hearts of the vegan world and all those who love flavor, because of its ability to make dishes taste more like egg. A tofu scramble can be very tasty, but if you want it to taste really realistic, be sure to add kala namak.

    The secret ingredient!

    Use - as a vegan egg and as a flavor enhancer

    Kala Namak is an essential ingredient for any cook who likes to experiment with plant-based dishes. Using kala namak, you can create endless egg-free dishes, from vegan fried "eggs" to a chickpea flour omelet.

    In South Asia, it is used as a flavor enhancer, so if you need an umami boost, black salt is a good choice because it can enhance the flavor.

    Of kala namak, you use less than regular salt. Because it has such a strong flavor, it is a key ingredient in dishes like Ayurvedic sauerkraut, Black Chana Vedic Curry and Chaat Masala.

    Use it for vegan egg salad or mayonnaise, scrambled eggs, white sauce, tortilla and just about anything that may taste like egg.

    Ingredients

    100% Kala Namak, without any additives

    Allergens

    This product contains no allergens.

    This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

Kala namak

200 gr / 1

€3,45

  • Kala namak - 'black salt' that is not black, but tastes like egg

    There are several types of black salt, but Kala namak is of a different order. Kala namak is a volcanic rock salt from the Himalayas that is widely used in South Asian cuisine. The salt is heated for several hours along with spices, seeds and herbs. It is traditionally used in many Indian street dishes and is a wonderful flavor enhancer.

    Despite its name, black salt is by no means always black: it can range from pinkish to dark purple. So black salt is not at all like the salt we use in our everyday cooking. It is made differently and tastes different too.

    This black salt is distinctly sulfurous , similar to hard-boiled eggs. The smell is most obvious when it is mixed into a liquid or heated during cooking. But don't worry, the smell is gone as soon as you serve your food.

    The secret ingredient for vegans and cooks

    Kala Namak has captured the hearts of the vegan world and all those who love flavor, because of its ability to make dishes taste more like egg. A tofu scramble can be very tasty, but if you want it to taste really realistic, be sure to add kala namak.

    The secret ingredient!

    Use - as a vegan egg and as a flavor enhancer

    Kala Namak is an essential ingredient for any cook who likes to experiment with plant-based dishes. Using kala namak, you can create endless egg-free dishes, from vegan fried "eggs" to a chickpea flour omelet.

    In South Asia, it is used as a flavor enhancer, so if you need an umami boost, black salt is a good choice because it can enhance the flavor.

    Of kala namak, you use less than regular salt. Because it has such a strong flavor, it is a key ingredient in dishes like Ayurvedic sauerkraut, Black Chana Vedic Curry and Chaat Masala.

    Use it for vegan egg salad or mayonnaise, scrambled eggs, white sauce, tortilla and just about anything that may taste like egg.

    Ingredients

    100% Kala Namak, without any additives

    Allergens

    This product contains no allergens.

    This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.