As is my custom, I’m always on the lookout for ingredients that aren’t run of the mill. One day recently, I was sitting at the computer with one of my best friends, Google. I was putting Google through its paces to find yet another strange and exotic ingredient. I happened upon a vegan site that was talking about BLACK salt, or Kala Namak.It adds a distinctive flavor reminiscent of boiled eggs but much better. I’m hooked on this stuff. I haven’t used my mother’s salt for years—you know, the kind that comes in a blue box with the picture of a girl with an umbrella on the front. However, the sea salts I have been using don’t even come close to this. They have their own flavors but they are very muted. This is in-your-face with flavor. It has a sulfurous smell that can be off-putting at first but you need to give it a chance. Don’t knock it until you’ve tried it.
A little goes a very long way. I was reaching into the bag and getting a pinch to put on my food but that wasn’t getting it. I got out my extra salt shaker that had Himalayan Pink in it, emptied it into the other shaker and filled it with the black salt. Now I can sprinkle it on with a careful hand. I still use the Pink as my “everyday” salt. I haven’t abandoned it.
The Kala Namak goes in every savory dish imaginable. I haven’t tried it in a sweet dish—yet. I may get there but it might be just a little strange to mix those flavors.
In the description of the product it says, “This condiment is used in India and is used extensively in Indian cuisine as a condiment or added to chaats, chutneys, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma. Non-Indians who are not accustomed to black salt often describe the smell as similar to boiled eggs.”
Well…all kinds of fruits. Guess I’ll have to branch out some and try it on something sweet, after all. As for Indian food, I’m very much a newbie. You’ll have to remember that I grew up in the Deep South. A lot of progress has been made over the years between then and now but I still have lots of exploring to do. And it’s something I really do enjoy.
Let me know if you are familiar with black salt and how you use it. And if you aren’t and don’t, be brave and try it!