Traditional Indian black salt, which is actually a dark purple-pink in colour (don’t ask me?). We now stock this salt as a coarse format and it is blacker in the coarse salt format, it does go paler pink when it’s ground.

Indian black salt has a faintly sulphurous and smokey flavour which disappears during the cooking process. Unsurprisingly, kala namak is the best salt for use in Indian cuisine, especially North Indian cooking, and is traditionally used in making salt blends like chaat masala and the summer drink, jal jeera. Alternative names are black salt, kala loon, kala namak and sanchal.