100g | Black Salt Ground Powder (Iodised Salt/Kala Namak/Kala LUN/Sanchar) Free UK P&P (100g)

Description

• Black salt is extensively used in Indian cuisine as an ingredient in salads, chutneys, pickles and many other delicacies. It is used as a spice in tofu. It can not be mistaken for ordinary salt due to its specific taste. Sprinkle with black salt finely slice of apple or banana and enjoy the unusual taste.
• Black Salt (Light Pinkish Purple in colour). Has many names to it
• This is an authentic spice which is used in many dishes
• Used to give food a bit of a different taste to normal salt
• PLEASE NOTE: THE COLOUR OF THE SALT IS NOT BLACK THAT IS ONLY THE NAME OF THE SALT THANK YOU

Indian black salt, or kala namak, is an Indian volcanic rock salt. It is known by many names including Himalayan black salt, sulemani namak, and kala loon. It is commonly used in Pakistan, India and other Asian countries. It starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salts color, smell and taste. Some varieties of black salt, such as black lava salt, are actually black in color, but many arent. In its rock form, it ranges from brownish-pink to deep purple. When the salt is ground up, it becomes a pinkish-gray or light purple color. When mixed with food, it becomes a deep red with purple and brown tints. The color is due to the iron sulfides. Kala namak has a very distinctive smell. The sulfur compounds cause the salt to smell like hard-boiled or rotten eggs. In my experience, the salt has very little odor in the jar. It is only when it is added to food that the smell becomes apparent. The smell is very strong at first but then disappears and the finished dish does not smell like rotten eggs at all.

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