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Reference: 1880
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Also known as purple salt or Indian salt, Kala Namak has a very strong and particular aroma - sulphurous but not unwelcome. Original to the eye for its color, Kala Namak fino is a rock salt which is characteristic in taste and also in smell; a truly special gourmet and exotic room.
kala Namak purple salt
Kala namak is also known as Himalayan black salt, as it comes from the mines of that region. It is an extraordinary rock salt for its color and particular aroma. Its characteristics derive from its nature of pure salt, extracted from ancient volcanic rocks, which give it a sulphurous taste and smell - much appreciated in vegan and creative recipes. In its version of Kala Namak fino, the grinding produces a variable color from pink brown to dark purple, enhancing particular nuances compared to the version of rock salt in grains.
Kala namak has a high content of natural minerals and trace elements, being rich in sulfur and iron. In fact, by some enthusiasts, this rock salt is defined as "the salt of all salts" due to the abundance of its elements. At an organoleptic level, Kala namak is a salt with a strong and particular aroma, thanks to its high content of sulfur compounds. It comes, in fact, from the Indian mines of volcanic origin with a high sulfur and ferrous content, for this reason it shows bitter and pungent flavor notes, and both in the aroma and in the taste can evoke the egg. These nuances do not exceed, in the pleasant overall flavor. The sulphurous component, unique among gourmet salts, evokes the smell and taste of eggs.
For this reason, Indian purple salt has become popular in vegan cuisine, where it is used to replace eggs in the senses, as in the preparation of the so-called tofu-based vegetable egg. , fine purple salt and turmeric powder. Its consistency like fine purple salt makes it perfect to use at the moment, used as needed on dishes. On an aesthetic level, a salty garnish between old pink and brown - a color due to iron sulphide - can become exceptional. This rock salt does not increase the sodium content in the blood much, containing little of it, as well as it does not exceed the iodine content (it is not a sea salt). It is considered one of the most complete cooking salts, and for this reason it has been appreciated for millennia in Ayurvedic medicine - it was used for its digestive properties: it soothes the intestine and relieves heartburn.
Kala Namak salt formed naturally within volcanic rocks, and for this reason it represents an unrefined rock salt (halite). It is extracted from the ancient underground deposits at the foot of the Himalayas, so much so that it is also called "Himalayan rock salt". Millions of years ago, in this region the sun and the terrestrial heat evaporated a primordial sea, subsequently "trapped" in the mountains that covered it. Today the salt of this ancient sea constitutes the Kala Namak, in the deep deposits at the foot of the mountain range. The rock salt is excavated in the so-called "Salt Range", an area that includes territories between India, Afghanistan and Pakistan (Punjab). The volcanic rock salt is usually extracted manually, from the most famous salt mines of Khewra, Jatta, Warcha, Kalabagh, Bahadur Khel and Karak. In other cases, the salt comes from the northern Indian salt lake region of Sambhar or Didwana. Through a cooking process the sulfur compounds of the natural salt are transformed, with a different production and grinding. In its natural form the stone emerges with a very dark color, which is why it is called Indian black salt, but after the reduction into fine salt grains, it changes color with gray-purple shades, which also turn towards antique pink and brown. .
The difference in tone comes from the difference of natural, non-uniform rocks. The purple salt, in fact, may differ slightly in color and composition even if the characteristics of the main trace elements remain. The rocky characteristic makes Kala Namak a chemically uncontaminated rock salt, pure extracted from volcanic cavities, which have not been exposed to atmospheric pollution (as happens for the sea and sea salt). Kala Namak has been used in Indian and neighboring cuisine for centuries, but is also known for its health benefits. The use of Kala namak in Ayurvedic medicine provides several medical benefits already known in ancient scriptures. The properties of Indian purple salt included the ability to calm the intestines and treat stomach acid, treat constipation, avoid high blood pressure, treat joint and respiratory disorders, aid oral hygiene. For digestive well-being, this purple salt is considered a refreshing and purifying spice.
Kala Namak consists mainly of sodium chloride, but also contains other trace minerals such as potassium, magnesium, calcium, zinc. The traces of iron and sulfur are high, while it is not particularly rich in sodium or iodine. Among the sulfur compounds, traces of sodium sulphate, sodium bisulfate, sodium bisulfite, sodium sulfide and hydrogen sulfide are important - responsible for the egg smell that characterizes this salt. The dark color, on the other hand, is due to the iron sulphide and greigite contained in this mineral.
Kala namak is widely used as a condiment in the cuisines of South Asia and the Indian continent. It enhances ethnic dishes, where Kala Namak is added to chaat, chutney, salads, all kinds of fruit, and other other savory Indian snacks. It is the basis of some Indian spice blends, such as Chaat masala: cumin, coriander, red chillies, Kala Namak, pepper and dried ginger. Some vegans like Kala namak in recipes, to mimic the flavor of eggs - for example to flavor tofu or avocado, to simulate egg in egg salad. In the Indian purple salt version, it adds egg taste and aroma to tofu scramble recipes (the alternative to scrambled eggs), chickpea omelettes, to flavor omelettes or wherever it can replace eggs. In vegan cooking, the mild sulfur aroma can be used by mixing it with tofu and turmeric powder, for the preparation of vegan mayonnaise. Keep in mind that in order to add the eggy flavor of kala namak to a dish, you need to completely replace the regular salt in recipes. It can be used to flavor various dishes even in our gastronomy. Delicious in frying, to give a unique taste to soups and various vegetables as finishing salt. Fine Indian black salt is also great in boiled potato recipes - with the addition of chives and garlic powder to the potato salad. Great for sandwiches, it adds flavor to rice recipes. The fine purple salt is also used to make some sweets and in tropical fruit salads. It is also used to make sauces, and to make various drinks pungent. As it rises up as a garnish, Kala namak can create truly extraordinary effects, thanks to its very particular color, having shades between brownish pink and gray.
Caution is advised when taking salt in case of hypertension, cardiovascular disorders, diseases related to the kidneys and blood vessels. Furthermore, it is good to moderate the quantities during pregnancy and breastfeeding.
For this reason, Indian purple salt has become popular in vegan cuisine, where it is used to replace eggs in the senses, as in the preparation of the so-called tofu-based vegetable egg. , fine purple salt and turmeric powder. Its consistency like fine purple salt makes it perfect to use at the moment, used as needed on dishes. On an aesthetic level, a salty garnish between old pink and brown - a color due to iron sulphide - can become exceptional. This rock salt does not increase the sodium content in the blood much, containing little of it, as well as it does not exceed the iodine content (it is not a sea salt). It is considered one of the most complete cooking salts, and for this reason it has been appreciated for millennia in Ayurvedic medicine - it was used for its digestive properties: it soothes the intestine and relieves heartburn.
Kala Namak salt formed naturally within volcanic rocks, and for this reason it represents an unrefined rock salt (halite). It is extracted from the ancient underground deposits at the foot of the Himalayas, so much so that it is also called "Himalayan rock salt". Millions of years ago, in this region the sun and the terrestrial heat evaporated a primordial sea, subsequently "trapped" in the mountains that covered it. Today the salt of this ancient sea constitutes the Kala Namak, in the deep deposits at the foot of the mountain range. The rock salt is excavated in the so-called "Salt Range", an area that includes territories between India, Afghanistan and Pakistan (Punjab). The volcanic rock salt is usually extracted manually, from the most famous salt mines of Khewra, Jatta, Warcha, Kalabagh, Bahadur Khel and Karak. In other cases, the salt comes from the northern Indian salt lake region of Sambhar or Didwana. Through a cooking process the sulfur compounds of the natural salt are transformed, with a different production and grinding. In its natural form the stone emerges with a very dark color, which is why it is called Indian black salt, but after the reduction into fine salt grains, it changes color with gray-purple shades, which also turn towards antique pink and brown. .
The difference in tone comes from the difference of natural, non-uniform rocks. The purple salt, in fact, may differ slightly in color and composition even if the characteristics of the main trace elements remain. The rocky characteristic makes Kala Namak a chemically uncontaminated rock salt, pure extracted from volcanic cavities, which have not been exposed to atmospheric pollution (as happens for the sea and sea salt). Kala Namak has been used in Indian and neighboring cuisine for centuries, but is also known for its health benefits. The use of Kala namak in Ayurvedic medicine provides several medical benefits already known in ancient scriptures. The properties of Indian purple salt included the ability to calm the intestines and treat stomach acid, treat constipation, avoid high blood pressure, treat joint and respiratory disorders, aid oral hygiene. For digestive well-being, this purple salt is considered a refreshing and purifying spice.
Data sheet
Also known as purple salt or Indian salt, Kala Namak has a very strong and particular aroma - sulphurous but not unwelcome. Original to the eye for its color, Kala Namak fino is a rock salt which is characteristic in taste and also in smell; a truly special gourmet and exotic room.
kala Namak purple salt
These small balls of salt give dishes a light and round flavor, and a special finish to your fish, meat and vegetable dishes. In the pristine African territory, in the Etosha National Park, the wind carries and groups the salt crystals, which take on a pearly shape - unlike any other salt in the world!
salt pearls
Maldon salt is an unrefined sea salt, delicate and not too savory in taste. Its pyramidal crystals give the crunchiness of a flaky salt that melts in the mouth, in a perfect choice for finishing your dishes.
Maldon sea salt contains an ideal balance of mineral salts; trace elements maintained by centuries-old craftsmanship, in the English territory.
Ingredients: Maldon sea salt
Origin: England
Allergen information : Gluten Free , Dairy-free, Flour-free.
Originally from the region of Wales, Halen Mon salt makes the scents of a land washed by the Atlantic Ocean and waters rich in shellfish. Halen Mon salt is extracted from here, which does not reach high levels of salinity. Delicate but intense, it is recommended on meats to be flavored with its typical, pure, crunchy flakes.
Halen Mon sea salt
A special seasoning, the mix of salt and lemon essential oil also shows a touch of turmeric. Try it on fish or marinated dishes, it is excellent with lamb and pork. Flavor salads, vegetables and pasta dishes. By skilfully combining the ingredients, we can give creativity to our dishes.
sea salt, lemon extract, lemon zest, turmeric.
Truffle salt is a product capable of transforming any recipe into a single dish based on truffles. It gives a very particular flavor to meat and fish cooked with any method, as well as to the different types of appetizers and side dishes.
sea salt, black summer truffle.
Himalayan pink salt is an ancient fossil salt extracted from the mines of Khewra, at the foot of the Himalayan mountain range. It is a soft salt in taste, less savory than common salt; it can enhance the flavor of meat and fish. Interesting for the many minerals it contains, for the purpose of well-being, it makes available many elements including calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron. It is a very popular salt also for its pink color, perfect for decorating dishes in a decorative and scenographic way.
integral rock salt
Fleur de Sel with green Jalapeno Chipotle is a spicy and at the same time savory product. The grains of this table salt are suitable for meat dishes, to give a fruity aroma. Particularly suitable for meat dishes, especially roasts, it also adds flavor to soups and vegetables.
Acts in contrast to soft foods. The best chefs use it to garnish important dishes.
salt, green chipotle chili.
A coarse table salt of natural origin, coming from centuries-old underground salt deposits. Blue salt is a highly sought-after kitchen salt, because it is not easy to find, rich in potassium and chlorine. Its energetically salty, not lasting taste, leaves a pleasant spicy flavor on the palate.
integral rock salt
Basil salt is an ideal dressing for salads, especially tomatoes, and for all the dishes that we Italians cook. A flavor enhancer that gives more vigor to simple dishes, in which the note of basil is absolutely essential together with the flavor of whole sea salt.
whole sea salt, natural basil extract, natural color: cupric chlorophyll.
A salt created with the combination of hibiscus flowers to give it a delicious appearance and a sour taste designed to make it ideal for meat and fish.
integral rock salt, hibiscus.
It comes from the salt lakes of Larnaca and Limassol, which owe their strong saline concentration to the nearby sea, which filters the extremely porous soil. The Cyprus salt is enriched with charcoal obtained from the combustion of softwood barks such as lime, birch and willow - which give it its typical dark color.
Cyprus sea salt flakes, activated carbon.
Carolina Reaper pepper flavored salt is a highly iodized salt, flavored with the most powerful pepper par excellence in the world. Suitable for spicy recipes, just a pinch can flavor meat, fish, eggs and vegetables in a decisive and pungent way.
sea salt, carolina reaper chili.
It was also called the Diamond salt for its bright color, or “salt of the kings” as it was used in the past only by nobles. For millennia it has been used as a therapeutic stone for its multiple benefits on the skin, and still today it is used for inhalations, hydro-salt baths and in the kitchen. For food, just grate it with a salt grinder but remember that its salinity is higher than normal salt, so add it little by little to the dishes.
Himalayan Halite salt
Mediterranean salt with Creole herbs is a blend of Creole aromatic herbs that combines garlic, ginger, thyme and pink pepper, creating an ideal mix for grilled meats but also on fresh salads.
The taste is slightly spicy, fresh and very aromatic.
salt, fenugreek, garlic, ginger, thyme, pink pepper.
Coarse sea salt of Atlantic origin naturally smoked with Italian beech wood. It differs from other salts as it is smoked in a completely natural way. Very intense flavor. Ideal for giving a smoky flavor to any dish, it is particularly suitable for salmon, trout, legume soups, carbonara, omelettes, white and pork meats.
smoked sea salt, smoked sodium chloride.
A salt much appreciated by those who know it: once you try it you can't do without it. Smoked flavor suitable for grilled meat dishes or to be used to prepare a nice carbonara. Being a particularly strong salt, with paprika, it must be measured sparingly.
salt, paprika, smoke, E551.
