Black salt

Black salt (kala namak) is, shockingly, not black, but rather pinkish and high in sulphur, with a whiff of egg to it. So, perhaps unsurprisingly, black salt is often used in vegan cooking to impart an egg-like flavour and aroma to your dishes. I love cooking with kala namak, and sometimes use it instead of regular salt, just to add a little more complexity. If possible, try to add it towards the end of cooking as this retains more of its eggy flavour. Black salt is becoming increasingly easy to find in supermarkets, but otherwise you should be able to track it down online. It is one of my favourite ingredients, and I do recommend you give it a go.