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Quick answer
Kala namak is kiln-fired Himalayan salt with a sulfurous, egg-like flavor. It is central to Indian chaat and common in vegan cooking as an egg flavor stand-in.
Hindi for 'black salt.' A kiln-fired Himalayan salt with a distinctive egg-like sulfurous flavor, essential in Indian cuisine for chaat, chutneys, and raita. Also widely used in vegan cooking as an egg flavor substitute.
Kala namak means 'black salt' in Hindi, though the salt is usually pinkish grey. Kiln firing with spices transforms Himalayan salt and creates a sulfurous, egg-like aroma. Indian cooks use it in chaat, chutneys, and raita; vegan cooks use it to mimic egg flavor.
In Practice
Sprinkle kala namak on fruit chaat or tofu scramble for savory depth. A pinch in mango chutney balances sweet and tart notes without tasting like table salt alone.