Black salt, also known as kala namak, is mined from volcanic rock from the regions surrounding the Himalayas. This contain sulphur which gives it a pungent smell and a tangy taste making it particularly suitable for use in recipes such as pickles, chutneys and raitas. However, it can also be used to add a tang to vegan egg-substitute dishes such as vegan scrambled eggs, tofu scramble, chickpea omelette, vegan fried rice, vegan tortilla, frittata, quiche, or even in a vegan carbonara. You can even use it in salads and fruit salads or sprinkle over fried food to give it hat little extra kick. A small amount of kala namak goes a long way.
An important note about Allergens
While we do everything we can to avoid cross contamination, all Eat Wholefood branded products are packed and stored in an area which has the following allergens: sesame, soya, nuts, peanuts, wheat, celery seeds and mustard. So, unfortunately we cannot guarantee that Eat Wholefood branded products contain none of these allergens.