Burlap & Barrel Black Mineral Salt, also called kala namak, brings a distinctive savory flavor to South Asian cooking and plant-based dishes. Mined in the Himalayas and fired at high temperatures, it develops the tart, eggy aroma that makes it especially useful in tofu scrambles.
Use a little in place of regular salt when you want more than simple saltiness, from lentils and rice to a hearty bean dish.
