Black Salt

Black salt, also known as Kala Namak, is a type of rock salt with a distinctive pungent, savory, and slightly sulfurous taste. It is primarily composed of sodium chloride, with trace impurities that contribute to its unique flavor and pinkish-gray color. This salt is traditionally sourced from volcanic regions, often in the Himalayas, and is processed by heating it in a kiln with charcoal and herbs, which imparts its characteristic flavor.

Manufacturers add black salt primarily as a flavoring agent and seasoning. Its unique taste is valued in South Asian cuisine, where it is used in chaats (savory snacks), chutneys, salads, and various spice blends. It can also be found in vegan dishes to mimic the taste of eggs due to its sulfurous notes.

In the United States, black salt is generally recognized as safe (GRAS) as a seasoning and flavoring, similar to common table salt. Like all salts, it is a source of sodium, and high sodium intake can contribute to high blood pressure. The FDA's Daily Value for sodium is 2,300 mg. JECFA has evaluated sodium chloride and established an acceptable daily intake. There are no specific controversies regarding black salt beyond general concerns about sodium consumption.