Kala Namak
Indian black salt with an egg-like aroma, a classic of vegan cooking.
- Indian black salt with an egg-like sulphur aroma
- A classic of vegan cooking, tofu scramble, mayo, hollandaise
- Also with chutneys, raitas and exotic fruits
- Ground and filled in Klingenberg am Main
- No flavour enhancers, anti-caking agents or additives
You will receive 33 enjoyment points
Inhalt: 170 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Kala Namak, Indian black salt with an egg-like aroma for vegan cooking
Kala Namak is a South Asian black salt: Pakistani crystal salt boiled at around 900 degrees with Terminalia chebula fruits. In our workshop in Klingenberg am Main it is ground and filled. Sulphur compounds give it the striking aroma of boiled egg and onion, which makes it an indispensable helper in vegan cooking when it comes to the egg taste without egg.
How to use
A classic of vegan cooking for tofu scramble, egg substitute, mayonnaise and hollandaise without egg. It seasons chutneys, raitas, lassis and exotic fruits. Also with cucumber salad, potatoes and vegetables.
Good to know: use it only after cooking, the sulphur aromas are heat-sensitive. Dose sparingly, with liquid the salt turns black. Store dry and well sealed.
Recipe idea: tofu scramble with Kala Namak
Crumble 400 g tofu with your fingers and fry in 2 tbsp olive oil with 1 finely chopped onion. Add 1 tsp turmeric, a pinch of Kala Namak and black pepper. After 5 minutes serve with 2 tbsp nutritional yeast and fresh chives, vegan, with an egg-like aroma, a perfect breakfast classic.
At a glance
- Indian black salt with Terminalia chebula
- A striking aroma of boiled egg and onion
- Ground and filled in Klingenberg am Main
- Without flavour enhancers, anti-caking agents or additives
- Versatile for vegan cooking, chutneys and exotic fruits
Goes well with
For vegan and Indian cooking: Vadouvan as a fermented curry classic, Garam Masala, galangal, turmeric and cumin. For salts: fleur de sel as a light counterpart, coarse black salt as a visual relative.
Frequently asked questions
What does Kala Namak taste like?
Strikingly of boiled egg and onion, the sulphur compounds create this characteristic aroma. On the tongue salty, mineral, with a long aftertaste.
Why does Kala Namak turn black?
The natural minerals (iron, sulphur and magnesium compounds) give the pinkish-red-black colour. On contact with liquid this can intensify.
When do I use Kala Namak?
Only after cooking, the sulphur aromas are heat-sensitive. Scatter it over the finished dish like a finishing salt.
How do I dose it?
Sparingly, the aroma is intense. A quarter teaspoon per portion is often enough.
