Kala Namak - Black Himalayan Salt
Kala Namak - Black Himalayan Salt
Black Himalayan salt (aka kala namak) has a high sulfur content, giving it a signature powerful flavor and smell.
This salt is a staple in every vegan pantry! The unique, egg-like flavor makes it a perfect addition to mock scrambles, frittatas and egg salad. Add a pinch of turmeric for a vibrant, yellow color.
Kala Namak is also widely used in Indian chutneys, curries, pickles and even fruit salads.
We love it on baked chick peas, in southwest tofu scrambles and sprinkled over eggplant before grilling.
Keep in mind, this is pure salt and not a spice blend. A little goes a long way!
Try out our favorite quick and easy kala namak recipe: in a small bowl, lightly mash one can of drained chick peas with a fork. Finely chop 1 stalk of celery and add to your chickpeas. In a separate, small bowl combine 2 tbsp. vegan mayo, 1 tsp. white vinegar, 1/2 tsp. kala namak and black pepper to taste. Mix well and pour over chick pea/celery mix. Serve over greens or on your favorite bread.