PURPLE KALA NAMAK SALT
cooking salt fine grain
Characteristics: also known as “Sanchal”, it is extracted from the thousands year-old mines of Central India. It is has a low sodium content, and cannot substitute the common cooking salt, due to its particular aroma and sulphuric taste. The taste disappears in cooked food and is replaced by a delicate flavour of boiled eggs.
Composition: rock salt.
Recommendations: velvety consistency, ideal for eggs and asparaguses, fried food, ethnic dishes, pickles, soups, salad and risottos with asparaguses. It gives a fizzy flavour when sprinkled on sliced apples, or bananas, and tropical fruit salads.