Kala Namak or Indian Black Salt

Kala namak—“black salt” in Hindi—is obtained from salt mines and salt lakes in the northern parts of India, Nepal, Bangladesh, and Pakistan. This salt is highly valued for its sulfurous aroma. Though it’s called black, the chunky crystals are a deep, dark shade of red. When ground to a powder, the salt is pink.

The salt is mined, then heated in a kiln for several hours to develop color and flavor. This salt owes its unique flavor and color to the presence of iron sulfur compounds. In Indian cooking, kala namak is often used as a finishing salt on street-food snacks, as well as stews and vegetables; I sprinkle it over grilled meats and vegetables and add it to barbecue sauces in place of table salt. The sulfurous aroma does not last in a dish; it dissipates after 30 minutes, so add it just before serving. It works well with spicy and hot flavors and in Spiced Fruit Salad. This salt is increasingly popular and can be found in many specialty spice stores and Indian grocery stores.