Meet kala namak - the chicken salt of India!

Kala namak is Indian black salt - a sulphuric and delicious salt at the heart of chaat masala!
Read how to use: www.sarinakami...
Find out about fine white salt: • The salty secret to yu...
Discover salt's purpose for spice: • If you love to use sal...
Kala namak is the salt that I use to give food a very savoury edge. This salt has an umami character that wakens the mouth and instigates more sensory interest in the food that you're eating.
I use kala namak in my Spirit of Spice Chilli Masala.
See the recipes: www.sarinakami...
Buy the blend: www.sarinakami...
Kala namak is delicious with fried foods, lamb, and any spicing for vegetables and pulses when seeking a textural and moreish quality. I use kala namak in the recipe below - try and see if you can gauge the flavour!
Spicy Pork Ribs: • Sticky, sweet, spicy p...
Find more recipes | spice tips: www.sarinakami...
Short form recipes | tips: / sarina_kamini
#salt #kalanamak #sarinakamini #thespicemistress
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I'm a journalist, author, Kashmiri spice mistress, producer and spice consultant sharing my love of spices, Kashmiri cuisine and connection.

[@auburntree4954]

Some friends from my childhood had well water at home that tasted really sulphurous. So kala namak in juice always reminds me of well-water lemonade! 😂
Its nice to learn more about it's function.

[@sarinakamini-thespicemistress]

I want to say "that sounds delicious!" but ... mmm... maybe not? 😂

[@auburntree4954]

😂 I certainly did NOT appreciate it as a child! But I can enjoy a little now for thirst-quenching in summer.

[@BoggWeasel]

I use it with some turmeric and salt to flavor tofu "scrambled eggs"...

[@sarinakamini-thespicemistress]

I've heard that it's used a lot by vegans to make egg substitute tastes. I wasn't sure how, though. Tofu scrambled eggs... thank you for explaining!

[@BoggWeasel]

@@sarinakamini-thespicemistress Heat ghee with some turmeric, add crumbled tofu, salt, pepper and kala namak, sauté for 3 or 4 mins and bob's your uncle... had to try a few times to get the balance of the namak right, too much and it got a bit overpowering, just need enough to get that hint of "eggy" taste.