Kala Namak (Black Salt): Vegan Cooking Guide
Kala namak is an Indian volcanic salt with a distinctive sulphurous, eggy smell and flavour - the secret to convincing vegan egg dishes. Despite its name, the ground powder is actually pinkish-grey. A tiny pinch transforms tofu scramble, vegan omelettes and mayonnaise from good to uncanny.
How to Use Kala Namak (Black Salt)
Use sparingly - a quarter teaspoon is plenty for 2 portions. Add at the end of cooking (or after) as heat diminishes the eggy aroma. Pairs with turmeric, nutritional yeast and black pepper in egg-style dishes.
Nutrition
Contains less sodium than regular salt; trace minerals including iron, which gives it its colour.
Chef's Tips
- The sulphur aroma is more pronounced raw - some of it cooks off, so add some at the start and a tiny pinch again at the end.
- Available in most South Asian grocery shops and online - far cheaper than specialty vegan shops.
- Mix into hummus or avocado for an egg-salad-style sandwich filling.
→ Find the best substitutes for kala namak (black salt)
Vegan Recipes Using Kala Namak (Black Salt)
Learn to cook with kala namak (black salt) on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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