Also known as 'sanchal' or black salt, kala namak is a traditional ingredient in
authentic Indian cuisine. This unique mineral salt is mined in central
India as large reddish-black crystals and then finely ground to a pinkish grey
Kala namak has a distinctive smokey taste reminiscent of hard boiled eggs.
It is used in chutneys, raitas and many other savory Indian snacks and provides
the characteristic flavor in the tangy fresh salads called Chaats — in
fact, without kala namak you can't make an authentic Chaat.
Kala namak is also prominent in Indian folklore as a curative for the digestive
system and is a common ingredient in jinx-removing spells. One common
spell calls for sprinkling black salt on the property line separating you from
an irritating neighbor.
Jal Jeera — Indian cumin lemonade
3 cups of ice water
1 tablespoon ground cumin
1 teaspoon mint leave paste
2 tablespoon lemon juice
½ teaspoon kala namak
pinch of sugar
½ teaspoon cilantro (coriander) paste
½ teaspoon dry mango powder (amchur)
Mix well and served chilled with ice and garnished with mint leaves.
Variations in mineral content and harvesting methods create the unique look and
taste of individual sea salts. Differences in flavor are subtle yet
delicious. To get the most out of sea salts, add them after cooking and do
not use sea salts on highly seasoned foods.
faerie's finest offers a wide variety of sea salts