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Kala namak is ideal for use in Indian cookery. But it also is an amazing ingredient to add to vegan dishes such as scrambled tofu to add an eggy taste. I love adding it to a vegan fried rice dish with tofu too. It really is incredible how eggy it can make a dish!
But what actually is Black Salt?
Kala namak or black salt has a deep purple colour to it. It has a faintly sulpurous aroma from being heated to 900C with natural reductive agents until it melts, before it is cooled, stored and aged.
Possible cross contamination
The following potential allergens may have come in contact with this product in transport, packing or production:
Gluten, Wheat, Celery, Mustard, Sesame