Himalayan black salt is a condiment or seasoning used in South Asia. Traditionally mined in the Himalayas for centuries it is variously called kala namak, kala noon, bit lobon, or bire noon in the languages of the Indian Subcontinent. The raw mined rock salt is not naturally the deep violet to brownish color you see in the photo above. It is heated in a furnace for twenty-four hours reducing the naturally occurring iron sulfate to a darker sulfide. Nowadays most Himalayan black salt is prepared synthetically in big factories in India.
|The remote high altitude Nepali region of Mustang where there are several salt mines.|
|Ground Himalayan black salt.|
Chaat means snack and masala means spices. I always thought the sulfury tinge to chaat masalas was solely due to hing or asafoetida. Then I tasted Himalayan black salt and recognized it immediately. Chaat masala usually contains a mixture of Himalayan black salt, amchur, dry ginger, hing, cumin, black pepper, ajwain, chili powder, and coriander. Chaats made of raw chopped vegetables of fruits are often sold by street vendors in South Asia which are liberally laced with chaat masala.
|Vegan deviled eggs with kala namak courtesy of Baked In|
Do not confuse Himalayan pink salt with Himalayan black salt, the pink salt comes from the Salt Range mountains in Pakistan and tastes just like regular table salt despite it's pink hue. When ground Himalayan black salt looks pink but tastes like rotten eggs or sulfur.
Calmly currying on,