Black salt, also known as kala namak, is a type of rock salt that originates from the Indian subcontinent. Despite its name, black salt is typically pinkish-gray in color due to the presence of trace minerals and iron sulfide. It has a distinctive sulfurous and pungent aroma, contributing to its unique flavor profile.

Widely used in Indian, Pakistani, and other South Asian cuisines, black salt is a key ingredient in various dishes, chaats, chutneys, and snacks. It adds a savory and slightly eggy taste, making it a popular choice for vegan dishes as well. Beyond its culinary uses, black salt is also recognized in traditional medicine for its potential digestive properties and is sometimes used in Ayurvedic practices.

Whether enhancing the flavors of a savory dish or providing a nuanced taste to a refreshing drink, black salt remains a culturally significant and versatile seasoning in many culinary traditions