Regional Co. Himalayan Black Salt (Kala Namak) - Grinder 180 gr.

Indian black salt, or kala namak, is a salt of volcanic origin that is mainly used in Indian or Pakistani cuisine and is found in the Himalayan mountain range. It is a very special type of unrefined mineral rock salt with less salting power.

Despite its name, its colours vary between red, grey and dark purple and depend on its production as well as its mineral content.

How does it taste? Umami or savoury, according to the literal translation for this word of Japanese origin. It is considered another flavour, although more difficult to identify than any other.

Its special touch? It is mixed with herbs, seeds and Indian spices that give it its characteristic taste. Moreover, it is a low-salt salt, if that's a redundancy. But its smell is twice as pungent as that of other iodised salts.

Its uses in Indian and Asian cuisine are very peculiar. In Indian cuisine, it is used for fried dishes, chutney, chaats and even churnas. Just add it like traditional salt, while cooking your favourite dishes, add it to the food and that's it. It has no tricks, it is used for seasoning like any other salt, although its flavour is much reduced, so if salt is not your strong point, Himalayan black salt will be your ally from now on.

If you prefer to use it in traditional Spanish cuisine, you only need to add bread, oil and this salt to extract its peculiar flavour. It can also be used in arroz a banda or in salads.