Description
Kala namak black salt for distinctive flavour
Bring a different kind of seasoning to your kitchen with the Regional Co. Deluxe Kala Namak Black Salt Grinder. Known as Himalayan black salt, kala namak has a pronounced sulphurous aroma reminiscent of boiled eggs.
It is particularly useful when you want to introduce an egg-like note to a dish. Start with a small amount: its aroma is distinctive, and a little can noticeably change the finished flavour.
How to use kala namak
- Tofu scramble: Add a small amount near the end of cooking.
- Chickpea fillings: Mix into mashed chickpeas with your favourite dressing.
- Chaat: Sprinkle over your chosen combination of potatoes, pulses and vegetables.
- Chutneys: Add gradually and adjust to taste.
- Salads: Experiment with a light finishing grind.
Simple serving idea
Crumble firm tofu into a pan with a little oil and cook with spring onion and black pepper. Finish with a small amount of kala namak, taste and serve on toast.
Ingredients
Himalayan black salt.