Black salt

Black salt, also known as Kala Namak, is a volcanic rock salt with a distinctive sulphurous odour and flavour. It is mined in regions around the Himalayas and is traditionally produced by heating rock salt with charcoal, herbs, and spices, which imparts its characteristic colour and smell.

Manufacturers add black salt for its unique savoury, eggy flavour profile, making it a popular ingredient in vegan and vegetarian cooking, particularly for egg substitutes. It is also used to add a distinct taste to snacks, crisps, and Indian dishes like chaat and onion bhajis.

Black salt is primarily a source of sodium chloride, similar to table salt. The UK's Register of Food Additive Authorisations lists it as a permitted food ingredient, not a regulated additive with an E-number. While it contains trace minerals, its health impact at typical consumption levels is largely related to its sodium content, aligning with general advice on limiting salt intake.