Kala-Namak, ground black salt, Altes Gewurzamt, Ingo Holland

Black salt. Salt preparation. Ingredients: Pak. Crystal salt, Terminalia chebula fruits. Salt is melted at 900°C, cooked with fruit, cooled and ground. Sulphur compounds create an aroma of boiled egg and onion. Kala Namak turns black with liquid, for example on a slice of cucumber. It is used sparingly to season desserts, fruit salads and chutneys. Only use after cooking. The desired taste can be achieved with small amounts. Indian speciality!