Sulphurous. Mineral-rich. The salt that tastes like nothing else.
Himalayan black salt — kala namak — is one of the most distinctive ingredients in Indian cooking. Its sulphurous, egg-like aroma and complex mineral flavour make it the essential finishing salt for chaat, raita, and Indian street food. It’s also the secret weapon in plant-based cooking, where a pinch can make tofu scramble taste convincingly like eggs. Unusual, irreplaceable, and deeply satisfying.
Use as a finishing salt on Indian dishes, chaat, raita, and plant-based egg alternatives.
The salt that surprises every time.
