Himalayan black salt (Kala namak)

Kala namak is volcanic rock salt originating from the Himalayan region, mostly from the mines in Northern India and Pakistan. It starts as Himalayan pink salt, and it's then heated to very high temperatures and mixed with herbs and spices such as amla (Indian gooseberry) seeds and haritaki fruit seeds.

Both the seeds' sulfur and trace impurities of iron, sulfides, sulfates, and magnesium contribute to the unique color, aroma, and flavor of kala namak. The color isn't actually black – it's a very dark red when added to food or light pink when ground.

The aroma is often compared to rotten eggs, but only when added to food. At first, the aroma is pungent, but it quickly disappears. However, it's sometimes added to eggless dishes to give them flavors reminiscent of real eggs. Kala namak is also an integral part of the famous Indian spice blend called chaat masala, which is used with a variety of snacks and added to many dishes.

Himalayan black salt is considered a cooling spice, and many add it to beverages and fruit salads during the summer.