Cosmoveda - Kala Namak Ayurveda Black Salt

Kala Namak has a distinctive, sulfurous smoky note. It is reminiscent of asafoetida, which also contains sulfur. In vegan dishes, it can be used to replace the typical scrambled egg flavor. In Indian cuisine, it is used in chutneys, raitas, fruit salads, and dal dishes.

Production

Cosmoveda's black salt is produced using an Ayurvedic method. For this, it is heated together with the fruits Amla and Haritaki in ceramic vessels for several hours. During this process, the active ingredients of the Ayurvedic fruits and the salt combine to form reddish-brown, sulfurous-smelling salt crystals.

Use

The Ayurvedic black salt is excellent for seasoning, in addition to regular salt. It is best used for finishing after cooking - this preserves the valuable active ingredients better. Due to its strong flavor, use it sparingly.