{"product_id":"kala-namak","title":"Kala Namak","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKala Namak, Indian black salt with an egg-like aroma for vegan cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKala Namak is a South Asian black salt: Pakistani crystal salt boiled at around 900 degrees with Terminalia chebula fruits. In our workshop in Klingenberg am Main it is ground and filled. Sulphur compounds give it the striking aroma of boiled egg and onion, which makes it an indispensable helper in vegan cooking when it comes to the egg taste without egg.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of vegan cooking for tofu scramble, egg substitute, mayonnaise and hollandaise without egg. It seasons chutneys, raitas, lassis and exotic fruits. Also with cucumber salad, potatoes and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use it only after cooking, the sulphur aromas are heat-sensitive. Dose sparingly, with liquid the salt turns black. Store dry and well sealed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: tofu scramble with Kala Namak\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCrumble 400 g tofu with your fingers and fry in 2 tbsp olive oil with 1 finely chopped onion. Add 1 tsp turmeric, a pinch of Kala Namak and black pepper. After 5 minutes serve with 2 tbsp nutritional yeast and fresh chives, vegan, with an egg-like aroma, a perfect breakfast classic.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian black salt with Terminalia chebula\u003c\/li\u003e\n\u003cli\u003eA striking aroma of boiled egg and onion\u003c\/li\u003e\n\u003cli\u003eGround and filled in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for vegan cooking, chutneys and exotic fruits\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor vegan and Indian cooking: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as a fermented curry classic, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e. For salts: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a light counterpart, \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black salt\u003c\/strong\u003e\u003c\/a\u003e as a visual relative.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Kala Namak taste like?\u003c\/strong\u003e\u003cbr\u003eStrikingly of boiled egg and onion, the sulphur compounds create this characteristic aroma. On the tongue salty, mineral, with a long aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Kala Namak turn black?\u003c\/strong\u003e\u003cbr\u003eThe natural minerals (iron, sulphur and magnesium compounds) give the pinkish-red-black colour. On contact with liquid this can intensify.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I use Kala Namak?\u003c\/strong\u003e\u003cbr\u003eOnly after cooking, the sulphur aromas are heat-sensitive. Scatter it over the finished dish like a finishing salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it?\u003c\/strong\u003e\u003cbr\u003eSparingly, the aroma is intense. A quarter teaspoon per portion is often enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Kala Namak taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Strikingly of boiled egg and onion, the sulphur compounds create this characteristic aroma. On the tongue salty, mineral, with a long aftertaste.\"}},{\"@type\":\"Question\",\"name\":\"Why does Kala Namak turn black?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The natural minerals (iron, sulphur and magnesium compounds) give the pinkish-red-black colour. On contact with liquid this can intensify.\"}},{\"@type\":\"Question\",\"name\":\"When do I use Kala Namak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only after cooking, the sulphur aromas are heat-sensitive. Scatter it over the finished dish like a finishing salt.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Kala Namak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, the aroma is intense. A quarter teaspoon per portion is often enough.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564721574154,"sku":"30311","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kalanamak-599022.jpg?v=1736624421","url":"https:\/\/altesgewuerzamt.live\/en\/products\/kala-namak","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}