Himalayan black salt, or kala mala, is a unique salt with a slight sulfuric aroma and flavor, which is particularly used in South Asian regions.
Significance, effects:
Similarly to table salt, it consists mainly of sodium chloride, yet also contains numerous other minerals. Its color is due to iron sulfide, whilst its unique flavor and aroma are due to sulfuric compounds.
Use:
Thanks to its sulfuric flavor, it is a great way to substitute the flavor of eggs. It’s great with a range of characteristic South Asian foodstuffs, such as raita, tofu or avocados.
Nutritional value (per 100 g):
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Energy:
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0 kJ / 0 kcal
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Fat:
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0 g
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- of which, saturated fats:
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0 g
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Carbohydrates:
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0 g
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- of which, sugar:
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0 g
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Fiber:
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0 g
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Protein:
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0 g
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Salt:
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92.8 g
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Keep in a cold, dry place!
Country of origin: Pakistan
