Kala - Namak, ground black salt, Old Spice Office, Ingo Holland

Black salt. Salt preparation. Ingredients: Packet crystal salt, Terminalia chebula fruit. The salt is melted at 900°C, cooked with the fruit, cooled, and ground. Sulfur compounds impart an aroma of cooked egg and onion. Kala Namak turns black when exposed to liquid, such as on a slice of cucumber. It is used sparingly to season desserts, fruit salads, and chutneys. Add only after cooking. The desired flavor is achieved with just a small amount. An Indian specialty!