Description
Swagat Black Salt, also known as Kala Namak, is a distinctive mineral salt widely used in Indian and Nepalese cuisine. Known for its unique sulfurous aroma and savoury, egg-like flavour, it adds a rich umami character to a variety of dishes. Its natural colour ranges from dark pink to greyish-black, reflecting its mineral-rich composition.
This special salt is a staple ingredient in Indian street food such as chaats and snack dishes. It enhances the taste of fruits, salads, cucumbers, tomatoes, sandwiches, fries, and roasted nuts. Kala Namak also pairs perfectly with raita, yoghurt dips, chutneys, lemonade, and lassi.
In plant-based cooking, black salt is highly valued for its ability to create an “eggy” flavour. It is commonly used in tofu scrambles, vegan omelettes, chickpea spreads, and plant-based mayonnaise. Just a small pinch can transform the flavour of a dish and add an authentic Indian touch.
How to Use:
Sprinkle a small pinch over fruits, salads, snacks, or chaats for extra flavour.
Add to raita, chutneys, lemonade, or lassi for a distinctive savoury note.
Use in vegan dishes such as tofu scrambles or chickpea spreads to create an egg-like taste.
Store tightly closed in a cool, dry place, as the salt easily absorbs moisture and surrounding aromas.
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