black salt.

Black salt, or Kala Namak, is a kiln-fired rock salt used in South Asia. It has a distinct sulfurous smell and flavor, and contains more trace minerals and slightly less sodium than standard table salt.

The unique smell comes from its high sulfur content, specifically greigite compounds, which are created during the high-heat processing of the salt with charcoal and herbs.

Store it in a tightly sealed airtight container in a dry place. It is highly hygroscopic, meaning it absorbs moisture from the air easily, which can cause it to clump.

While it can provide saltiness, its strong sulfurous flavor significantly changes the taste of a dish. It is best used in specific recipes rather than as a general-purpose table salt.

It contains slightly less sodium than table salt, but it is still primarily sodium chloride. People with hypertension should still use it sparingly and consult a doctor.

It is a staple in vegan cooking to create 'eggy' flavors in dishes like tofu scrambles, chickpea flour omelets, and vegan mayonnaise.

Pure black salt does not expire if kept dry, though its pungent aroma may slightly diminish over several years if not sealed properly.

Look for a deep purple or brownish-black color in crystal form, or a pinkish-grey color in powder form. It should have a very strong, distinct sulfurous smell.

Yes, black salt is a mineral and is generally considered acceptable in Jain and Sattvic diets as it is not a root vegetable and does not contain onion or garlic.