KALA NAMAK SALT IN CRYSTALS

This Indian Himalayan black salt is one of a kind. Traditionally, the sodium sulphate it naturally contains is transformed into hydrogen sulphide, which gives it a strong egg yolk flavor. For this, the salt is heated in jars for several hours with charcoal and various local seeds (harad, amla, bahera and red gum), then the salt is left to age in barrels. Thanks to this know-how, this condiment will allow you to add or accentuate the flavor of the egg in your dishes. Ideal for people on an egg-free diet.