Kala namak (Indian black salt) ✦

Kala namak (sel noir de l’Himalaya)

What it is

Raw rock salt is sealed into a clay kiln with charcoal and harad seeds and fired for hours; the reaction leaves iron sulphides behind and the lumps come out violet-black. Ground, they turn pink-grey and smell unmistakably of boiled egg yolk — hydrogen sulphide, the same compound.

In the kitchen

Add it off the heat at the end: the sulphur volatiles that carry the egg note leave within a minute of boiling. A quarter teaspoon is enough to make scrambled tofu read as egg.

Goes with

Chickpeas Cucumber Lime Cilantro / Coriander Cumin Yogurt Tamarind paste Silken tofu (kinugoshi)

Same species

Alaea red Hawaiian salt Sodium bicarbonate Fleur de sel de Guérande Himalayan pink salt Kansui Kosher salt

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