What is black salt used for?

Black salt, also known as Kala Namak, is a type of rock salt that is commonly used in South Asian cuisines for its distinctive flavor and aroma. It is usually dark purple or black in color and has a strong sulfurous smell due to its mineral content.

Black salt is made by heating regular salt with charcoal, herbs, seeds, and bark in a furnace for several hours. This process gives the salt its unique color and flavor profile.

In cooking, black salt is often used as a finishing salt to add a savory, umami flavor to dishes. It is particularly popular in vegan and vegetarian cooking as it can mimic the taste of eggs, making it a great seasoning for tofu scrambles, vegan omelets, and other egg-free dishes.

Black salt is also believed to have various health benefits, including aiding in digestion, reducing bloating, and improving overall gut health. It is commonly used in Ayurvedic medicine for its detoxifying properties.

In addition to culinary uses, black salt is also used in traditional Indian medicine as a remedy for various ailments, such as respiratory issues, heartburn, and muscle cramps.

Overall, black salt is a versatile and flavorful seasoning that adds a unique twist to a variety of dishes and is commonly used in South Asian cuisine for its distinct taste and potential health benefits.