I discovered this little ingredient thanks to this wonderful recipe (which is amazing!). Kala Namak is really the star ingredient because of it’s ability to bring out a true egg flavor in any dish.
Kala Namak, otherwise known as black salt, is not black at all. It’s actually a pinkish color. And unlike salt, it has a powdered consistency rather than a true grain like salt texture. And, it smells just like the yolk of a hard boiled egg (side note: I don’t suggest taking a bit whiff of the salt in the bag. I did it so you don’t have to).
I found black salt at my local Indian grocer. It paid $2.85 for a bag that I will probably have to pass on to my future relatives because there is no way I’ll ever use it all. It’s one of those ingredients where a little goes a long way. Black salt can also be found on Amazon or other online shopping sites, if you don’t have an Indian grocer in your area.
There are many uses for black salt. Add it to tofu scrambles, create an egg-less “egg” salad, sprinkled on veggies or in Indian dishes. But definitely give the Egg VcMuffin recipe above a shot. It’s so delicious! I add Vegenaise (try adding Frank’s Red Hot to your Veganaise) and my hubby likes his served with strawberry preserves. You really can’t go wrong!