Ingredient Spotlight: Kala Namak
When I was a kid, the most dreaded item I could find in my lunchbox, besides a tuna sandwich, was a hard-boiled egg. Upon cracking the shell, the sulfurous stinky smell exploded in a cloud that elicited exclamations of ‘Ewww gross!! Rotten egg!!’ Which was then followed by a mass exodus of those around me and a mortification that indicated that my self-worth was somehow linked to this dramatic reaction.
But at home, I would happily gobble down the odoriferous orbs. And go for seconds! It’s that same slightly stinky egg flavor that is missing from vegan dishes that are meant to take the place of eggs. Enter Kala Namak. This exotic sounding salt is the answer I had been looking for.
This rock salt is found in South Asia and is used in the cuisines of India, Pakistan and Bangladesh. Its signature pungent fragrance is due to its high sulphur content.
Fans also say they enjoy it sprinkled on popcorn that’s been spritzed with a little olive oil, or on fresh fruit. I tried it on an a piece of apple, and I have to say… it had a weird appeal. It is sulphur-y but I kept eating it! I don’t know about more than one or two pieces though. It might be an acquired taste!
It’s not an exaggeration however to say that this ingredient is essential in any of my vegan dishes meant to elicit an egg-y flavor. One of my favorites is my Tofu ‘Egg Salad’. It hits all the right notes and is good straight off the fork!
Recipes with Kala Namak
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