Description
Himalayan black salt for distinctive savoury flavour
Explore a different side of seasoning with Regional Co. Himalayan Black Salt Grinder. Also known as kala namak, this salt is widely used in Indian and Pakistani cooking and brings a distinctive sulphurous aroma to food.
Its characteristic egg-like flavour makes it especially useful when preparing tofu scramble and other plant-based recipes. A small amount can also add an interesting finishing touch to salads, chutneys and savoury snacks.
Season directly from the grinder
The glass jar with grinder makes it easy to add kala namak directly to your dish. Start with a small amount, taste and adjust: its aroma is distinctive, so a little is a good starting point.
For recipes where you want its characteristic flavour to stand out, try adding it towards the end of cooking or just before serving.
Ways to enjoy
- Tofu scramble: Add a small amount near the end of cooking for an egg-like flavour.
- Chickpea dishes: Try it in chickpea salads or a chickpea-flour omelette.
- Chutneys and yoghurt dips: Use a little to introduce a distinctive savoury note.
- Indian-inspired snacks: Combine with other seasonings for potatoes, vegetables or chaat-style dishes.
- Salads: Experiment with a light grinding over cucumber or tomato salad.
Ingredients
Himalayan black salt.