FRISAFRAN

Himalayan Black Salt

Name: Himalayan Black Salt
Brand: FRISAFRAN
Availability: InStock

Amount

100 g

200 g

500 g

1 kg

€4,10

Himalayan black salt (Kala Namak), with a unique, sulfurous, and slightly smoky flavor reminiscent of boiled egg. Perfect for adding an exotic and complex touch to your dishes. Its mineral texture and traditional preparation make it a gourmet choice for soups, salads, marinades, vegan dishes, and much more.

Furthermore, it contains less sodium chloride than common salt , making it an ideal alternative for those looking to reduce their salt intake without sacrificing flavor.

Himalayan black salt of natural origin

Black salt, also known as Kala Namak, originates from South Asia and is a highly prized traditional ingredient in the cuisines of India, Pakistan, and Nepal. Although its origins are ancient, its use has now spread throughout the world.

It is obtained from caves in the Himalayas and undergoes an ancient process in which the crystals are cooked in ovens along with charcoal and certain herbs. This traditional method is responsible for giving it its characteristic sulfurous aroma, dark color, and smoky flavor very similar to boiled eggs.

Why buy Frisafran black salt for cooking?

Unique flavor:Its sulfurous aroma and fried egg-like flavor give a very special character to vegan recipes.
Gourmet alternative:It's not just any salt, it's a mineral salt with a history, ideal for chefs, foodies and plant-based diets.
Versatile and practical:Perfect for vegan dishes (like tofu scramble), chutneys, salads, breads, soups and marinades.
Salt with mineral profile:It contains iron and other trace elements, providing a different advantage over traditional salts.

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How to use Himalayan black salt for best results?

It's a very versatile natural seasoning, perfect for enhancing the flavor of your favorite recipes. Its unique taste makes it a key ingredient in the kitchen for creating unique flavor combinations.

In vegan dishes:Its aroma and flavor, similar to egg, make it ideal for scrambled tofu, omelets, or mayonnaise.
In chutneys and sauces:Kala Namak salt is the perfect choice to give a sulfurous and salty touch to fresh preparations.
Roasts and grills:Add it to meats and fish at the end for a smoky touch. It pairs very well withsmoked paprikaeitherground gingerto enhance the flavors.
Fruits and snacks:Sprinkle a little over fruit, spices, or cooked vegetables after serving to add a flavor contrast.

Usage recommendations

Start with small amounts, as its smoky aroma can be very strong and overpower the dish.
If it's your first time using black salt, try it in simple recipes to get used to its flavor.
Add preferably at the end of preparation to better preserve its smoky aroma.
Avoid using it as a substitute for traditional salt; its main role is to add aroma.

Frequently Asked Questions

What does Himalayan black salt taste like?

It has a sulfurous and slightly smoky flavor, similar to that of a boiled egg, which makes it unique and highly appreciated in vegan and traditional Indian cuisine.