Indian black salt is also known as Kala namak or Himalayan Black Salt. It is a popular condiment in Indian and Pakistani dishes.
What is it?
It is a type of volcanic salt that has undergone a long process of heating and addition of spices. It contains trace impurities of sulfates, sulfides, and iron which all contribute to the salt’s color, smell, and taste.
It can be completely black but most of the varieties you can find in stores are pink-purple or pink-greyish.
How is it cooked?
You can use it the same way you would use plain salt, but take into account its flavour. Using too much can give a rotten egg taste to the recipe.
Why do vegans use it so much?
It has a very distinctive taste (due to the sulfur it contains) that can be described as hard-boiled eggs. Its main use is giving eggy taste to egg-free dishes such as omelets o scrambled tofu.