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Also known as purple salt or Indian salt, Kala Namak is a salt with a very strong, strong and particular aroma similar to sulfur but not unpleasant for this. Particular to the sight, to the taste and also to the smell is that salt that must not be missing in a pantry as true gourmets.
Ingredients: purple kala Namak salt
Origin: India
Also referred to as Indian black salt , this condiment comes from the mines around the Himalayas, an extraordinary rock salt for its color and intense aroma. Its characteristics derive from the fact that it is a natural salt extracted from ancient volcanic rocks, prized and sought after as a gourmet salt. For these reasons, the grains of Kala Namak occupy a special place in gourmet cuisine; by some enthusiasts this rock salt is defined "the salt of all salts" due to the richness of its elements.
This salt has a high content of natural minerals and trace elements, and is very rich in sulfur and iron . At an organoleptic level, Kala namak is a special salt with a strong and particular aroma. Coming from the Indian mines of volcanic origin that contain sulfur compounds, its scent and taste are slightly sulphurous, with bitter and pungent points. These notes do not exceed in the pleasant overall flavor. For this reason, the scent that brings it closer to boiled egg, Indian purple salt has become popular in vegan cuisine, especially for the preparation of the so-called vegetable egg based on tofu, purple salt and turmeric powder. Its full-bodied consistency makes it perfect to use at the moment, and to bring to the table to be used as needed on dishes. On an aesthetic level, a finish with the color of salt, between purple and blackish, due to iron sulphide, can become exceptional. Unlike common table salt, it does not increase the sodium content in the blood. It is considered one of the richest and most complete cooking salts, and for this reason it has been appreciated for millennia by Ayurveda for its digestive properties - it soothes the intestines and relieves heartburn.
Kala Namak salt is formed inside volcanic rocks, and for this reason it represents an unrefined volcanic rock salt (halite). It is extracted from ancient underground deposits in India and Pakistan, at the foot of the Himalayas and for this reason it is also called "Himalayan rock salt". Its history begins millions of years ago, when in this region the sun and the terrestrial heat evaporated a primordial sea, then "trapped" in the mountains that subsequently rose. Today the salt of this sea forms the basis of the Kala Namak, which is found in deep deposits at the foot of the Himalayas, in the so-called "Salt Range". An area that includes territories between India, Afghanistan and Pakistan - between the Jhelum and Indo rivers, touching the Punjab region. Volcanic rock salt is extracted from mines (usually manually), the most famous of which are the Khewra, Jatta, Warcha, Kalabagh, Bahadur Khel and Karak salt mines. In its natural form, a very dark colored stone emerges, which is why it is called Indian black salt, which after grinding into grains changes color with gray-purple shades. Kala Namak is a special type of rock salt not chemically contaminated, pure extracted from volcanic cavities that have not been exposed to atmospheric pollution, as happens for the sea from which sea salt is extracted. As a natural product, the purple or black salt may differ slightly in color and composition even if the beneficial characteristics of the many trace minerals remain in each of the grains. Kala Namak has been used in Indian and neighboring cuisine for centuries, but is also known for its health benefits, according to ancient Ayurvedic medicine. It is used for its therapeutic and digestive properties, and is considered a refreshing and purifying spice. In ancient Ayurvedic prescriptions, Indian purple salt was used to relieve respiratory problems, intestinal gas and heartburn. Not having high levels of sodium, it was used to avoid hypertension.
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 compounds of sulfur, in particular the traces of hydrogen sulfide are responsible for the smell of eggs that characterizes this salt. The dark color, on the other hand, is due to the iron sulphide.
This condiment can be used to flavor various dishes. In particular enhances ethnic dishes , in which Kala Namak is the basis of some Indian blendsof spices. Delicious in frying, to give a unique taste to soups and various vegetables. Also great in boiled potato recipes - with the addition of chives and garlic powder to the potato salad. It is a special salt when used in recipes that involve the use of egg or yolk only; with its sulphurous tone, it is particularly suitable for flavoring and flavoring omelettes. Great for sandwiches , adds flavor to rice-based recipes. Purple salt is also used to give character to some desserts, fruit and even in tropical fruit salads. Loved in vegetarian cuisine , it is one of the salts most used by vegans or by those who do not eat eggs, because it can be used in their place in salads, given the slight aroma of sulfur. It is often mixed with tofu and turmeric powder, for the preparation of the vegetable egg - for scrambled eggs of vegan tofu or vegan mayonnaise. As a garnish it can create truly extraordinary effects, thanks to the very particular color, having shades ranging from purple to gray. In particular, it is used in chutney recipes or in chaat masala , a spice blend that includes cumin, coriander, red chillies, Kala Namak, pepper and dried ginger. A mix designed to prepare spicy vegetable or fruit salads, very popular in India. It is also used to make sauces, and to make various Indian drinks pungent.
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.
Data sheet
Also known as purple salt or Indian salt, Kala Namak is a salt with a very strong, strong and particular aroma similar to sulfur but not unpleasant for this. Particular to the sight, to the taste and also to the smell is that salt that must not be missing in a pantry as true gourmets.
Ingredients: purple kala Namak salt
Origin: India
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
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
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.
The Fleur de sel of the Algarve is called in Portugal the “sun cream”, and represents a very precious salt, known since the ancient Romans. It has recently been rediscovered by chefs around the world. It shows a crunchy texture, a mild flavor and an ivory white color. Very rich in magnesium and potassium, and goes well with any type of dish.
whole sea salt
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.
The salt with porcini mushrooms is very tasty, and can give an extra touch to your dishes from the earth, from first courses and risottos to recipes based on vegetables and meats, red and white. Just a pinch of it will be enough, because it releases its characteristic and intense aroma on the dishes.
sea salt, porcini mushrooms.
Hawaiian red salt is a fine sea salt, with a strong flavor and a crunchy texture. Its typical lively color is due to the presence of volcanic red clay - Hawaiian clay called alaea. Its properties are manifold because the clay is made up of more than 80 minerals, particularly rich in iron oxide.
sea salt, alaea clay.
The Guérande salt gives the palate a rich, not too salty taste. Its scent is very reminiscent of the Atlantic Ocean on the coast of Brittany, where it comes from. It has a moist consistency, which makes it suitable for many culinary preparations; in each one it brings a touch of quality and the right degree of flavor.
whole Atlantic sea salt and mix of seaweed from Brittany.
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
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 is extracted manually from the Peruvian salt marshes of Maras, along the Andes mountain range, at a height of 3000 meters. This salt offers unique flavors and a wealth of minerals: calcium, magnesium, zinc, copper and iron. Naturally pink, it gives the palate crunchy and compact crystals. It is excellent for flavoring white and red meat dishes, vegetables; perfect for the barbecue.
100% whole Maras pink salt
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
If you are looking for a natural and exotic sea salt, the Green Salt of Hawaii gives you the typical flavor of the Hawaiian archipelago, which particularly enhances fish dishes. Its green color is due to the extract of bamboo leaves, added to the salt during drying. A combination that gives the salt a unique spicy aroma, and a flavor that veers towards sweet and delicate notes.
Hawai sea salt, natural bamboo juice.
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
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.
Red hibiscus flower salt is an original specialty in the panorama of flavored salts. It gives recipes a delicate aromatic note, a floral flavor and a unique intensity - perfect, for example, on fish fillets. The main feature, its color, makes it a scenographic finishing room.
sale, hibiscus.
