This Indian black salt is a kiln-fired rock salt that originally hails from South Asia. It’s a must for vegan recipes, adding a slightly pungent, sulphurous aroma and delicious umami flavour to dishes along with its brilliant colouring.
The aroma of the salt becomes more apparent when you add it to food, it’s best used as a finishing salt to achieve that savoury, earthy, almost “eggy” flavour after cooking. It works especially well on vegetable and egg dishes. Try it with everything from salads and soups to quiches and eggs benedict.
Pairs deliciously with Tofu, Avocado, Omelets and Frittatas, Chutneys, Pickles, Fruit Salads.
Also known as Himalayan Black Salt, this Indian volcanic salt begins its life as Pink Himalayan Salt until it’s heated to extremely high temperatures. Historically, ayurvedic healers believed it had therapeutic properties. Today it’s commonly used in Indian, Pakistan, and other Asian countries where it’s blended with spices and herbs.