It is a special type of alkaline mineral salt with a distinctive/sulphurous flavour. The sulfur content gives it an eggy taste which is useful for flavoring egg less dishes like tofu scramble or quiche.
Black salt or Kala Namak is not black, but more a reddish-grey, because of the presence of trace minerals and iron. It is not interchangeable with pink himalayan salt because of its distinctive flavour.
According to India’s classical medical science, Ayurveda, Black Himalayan Salt (Kala Namak) is full of therapeutic benefits. It is rich in iron, and is used as a cure for flatulence and heartburn. Black salt is considered a cooling spice used as a laxative and digestive aid.
According to Ayurveda doctors, Black Himalayan Salt (Kala Namak) is the most beneficial form of salt because unlike ordinary salt, it doesn’t increase the sodium content of blood and is therefore recommended for patients with high blood pressure and low-salt eating dieters. It is also a rejuvenator while aiding digestion and improving eyesight. It is said to aid in digestion and soften the bowel.