Kala - Namak - Salt, fine, reddish-brown

This specialty salt is more of an aromatic spice than a salt. In Hindi, Kala Namak means black salt, which initially distinguishes it from the white halite. However, Kala Namak is more of a brownish-red to pinkish hue. Besides the iron that gives it its color, it contains magnesium and a low concentration of hydrogen sulfide, which is responsible for its characteristic sulfurous aroma. In Indian cuisine, Kala Namak is not used for salting, but rather for mineralizing and, above all, for flavoring. The spiciness and aroma of this salt pair well with exotic fruits, chutneys, vegetables, and fish. Kala Namak is a traditional topping for raitas, yogurt, cucumbers, and tomatoes.