Are you under the spell of the sulphuric taste of black salt and want to know how you can make it home?
If yes, this blog post is for you.
Today, I’ll help you know how actual black salt is made and how you can mimic the process at home. It’ll help you enjoy the “eggy” taste of black salt whenever you want.
Let’s know about it!
What is Black Salt or Kala Namak?
Black salt, aka. Kala Namak is a type of rock salt. It’s widely used in South Asian cuisines.
Despite its name, ground black salt is not actually black. Yet, it has a pinkish-gray or purplish hue. This salt is prepared using rock salt.
Black salt gets its distinctive flavor from the presence of sulfur compounds, particularly hydrogen sulfide. These compounds give the salt its unique, sulfurous, tangy aroma, similar to hard-boiled eggs.
How is Himalayan Black Salt Made?
The traditional method of making Himalayan black salt involves heating rock salt in a kiln or furnace. The rock salt is put in earthen or ceramic pots with herbs, or dry almond peels in a 10:1 ratio. This mixture of rock salt and herb or almond peels is cooked in furnaces for up to 24 hours.
While in some factories in Pakistan, more powerful furnaces are used, which liquefy the mixture of rock salt and herbs within 20 minutes. This mixture is then allowed to cool and then ground.
No matter which method is used, the heat causes the sulfur in the salt to react with the charcoal of herbs or almond peels to create a chemical reaction. This reaction gives the salt its distinctive black color and sulfurous flavor.
Note:
The information about harvesting of black salt from Himalayan regions is not true. The authentic Himalayan salt is found in colors white-to-brownish colors, not black at all. Instead, in Pakistan and India (in the homes of black salt) the salt is manufactured using rock salt and herbs. You can refer to this video about the making of Kala Namak in India and this video from Pakistan. However, these videos are in Hindi or Urdu languages. Still, you can eye the process.
So, Can You Make Black Salt at Home?
It’s not possible to create true Himalayan black salt (Kala Namak) at home. Yet, you can make a substitute that mimics its flavor profile.
Step-by-Step Process of Making Black Salt at Home
Creating black salt at home involves a simple process. Here’s a step-by-step guide to making black salt:
Materials Needed
- 1 cup of pink rock salt; (you can also use kosher salt or sea salt)
- 1 teaspoon of activated charcoal powder (food-grade)
Step 1: Prepare the Ingredients
Get salt and food-grade activated charcoal powder.
Step 2: Mix the Ingredients
In a mixing bowl, combine the salt and activated charcoal powder. Use a spoon or whisk to thoroughly blend the ingredients.
Step 3: Cook and Grind it
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Transfer the mixture onto a clean, flat surface such as a baking sheet or plate. Spread it out evenly to ensure maximum exposure to heat.
- Cook it in the oven for 30 minutes until the salt is fully blackened.
- Remove the sheet from the oven and let the mixture cool.
- When it’s cooled, grind the mixture.
Step 4: Store the Black Salt
Once the black salt is ready, transfer it to an airtight container for storage. Ensure the container is clean and dry before adding the black salt.
Store it in a cool, dry place away from moisture and direct sunlight. Properly stored, the homemade black salt can last for several months.
Safety Guidelines
- Use caution when handling charcoal powder. It can be dusty and irritating to the lungs.
- Wear gloves and a mask when grinding the salt.
- Store the black salt in an airtight container at room temperature.
Tips
- Use high-quality Himalayan pink salt to get the same color as Kala Namak.
- Use an additives-free charcoal powder. Some charcoal powders contain chemicals that can give the black salt a bitter taste.
- Bake the salt for the correct amount of time. If you bake the salt for too long, it will become bitter.
- Grind the salt into a fine powder. This will make the black salt easier to use.
Enjoy!
Note
Homemade black salt is a substitute that mimics the appearance and some flavor aspects of true black salt, like Kala Namak. It does not contain the same mineral composition or sulfurous compounds found in authentic black salt.
FAQs
Does black salt expire?
Black salt does not expire in the traditional sense. Salt is a preservative, and it’ll not go bad or become unsafe to eat. However, the flavor and texture of black salt can degrade over time.
When stored in an airtight container in a cool, dry place, it will last for several years. However, if you store it in a humid or warm environment, the salt may become clumpy or lose its flavor.
How long can I store my homemade black salt?
You can store your home-made black salt as long as it remains dry. There is no limit to the salt expiration. Yet, if you find some moisture in the salt, it’s better to discard it.
