Black salt (Hindi kala namak or sanchal) is an unrefined mineral salt that is actually pinkish gray and has a strong sulfuric flavor. Black salt is mined in India and is used extensively in Indian cuisine as a condiment or added to chaats, chutneys, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic aroma and flavor. Chemically, black salt is sodium chloride, with iron, sulfurous compounds and trace minerals.
Uses of Black Salt
When making soups, stews or sauces that will reduce while cooking, use little, if any, salt at the beginning since the flavor will concentrate over time.
Salt measurements in recipes are standardized for ordinary fine salt, so if youre using salt with larger crystals or flakes, like kosher salt, make sure to adjust the measurement as needed. (A rule of thumb: if 1 teaspoon fine salt is required, use about 1½ teaspoons kosher salt.)
Add salt to the surface of baked goods and desserts to enhance their sweetness and provide a rounder, fuller flavor.
A dish salted to taste at room temperature will taste less salty after chilling.