Kala Namak, or Black Salt, Is Growing in Popularity Among Vegans. Learn About How It Is Made

Kala namak, or black salt, has long been used in Southeast Asia. Originally, the savory ingredient was used as an Ayurvedic medicinal remedy. It can still be marketed as an aid for indigestion. However, kala namak also has a distinct, eggy taste that has made it a popular ingredient in many Indian foods. For example, the spice blend chaat masala utilizes black salt. Today, black salt has gained popularity around the world. This is particularly true in the vegan community. Yet many people do not know how black salt is made. The labor-intensive process requires specialized skill and knowledge.

In recent years, fewer and fewer people have been involved in producing kala namak. This is because the process of making the salt is long and dangerous. The raw volcanic salt is placed inside handmade clay containers and heated at temperatures of up to 1,000 degrees inside a kiln or furnace. The process turns the light salt into the sought-after kala namak. However, the process is time-consuming and dangerous. During this process, workers are exposed to high temperatures, smoke, and other occupational hazards. The work is labor intensive, which is pushing people away from the industry.

Due to the demands of traditional methods of producing black salt, the historical practice is on the decline. Now, many manufacturers use mechanical processes instead of traditional methods. Only a few manufacturers of kala namak continue to employ traditional methods. 

Despite this, kala namak continues to grow in popularity. Now, people outside of Southeast Asia are discovering black salt’s unique taste. The sulphuric taste is similar to eggs. Therefore, it has become a popular ingredient in vegan dishes. Kala namak can help to impart an eggy flavor to tofu scrambles, sauces, and more. 

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