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Meet kala namak - the chicken salt of India!
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- Опубликовано: 21 янв 2022
- 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.
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.
I want to say "that sounds delicious!" but ... mmm... maybe not? 😂
😂 I certainly did NOT appreciate it as a child! But I can enjoy a little now for thirst-quenching in summer.
I use it with some turmeric and salt to flavor tofu "scrambled eggs"...
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!
@@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.