BURLAP AND BARREL
Black Mineral Salt
Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda.
The salt is mined in the Himalayas and then fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color. The heat also changes the chemical composition, bringing out its beloved (and infamous) savory, tart and eggy aroma and flavor.
Use instead of table salt in any dish to add depth and complexity.
Origin: Uttar Pradesh, India
Aliases: Kala namak, Sulemani namak, sulphur salt
Ingredients: Kiln-fired salt
Tasting notes: Egg Yolk • Umami • Iron
Size: 2.50 oz glass jar
Burlap & Barrel Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda.
- About the Brand
Burlap & Barrel founded by Ethan Frisch a native New Yorker, entrepreneur and activist around food systems and social justice. Ethan has worked in kitchens as a line cook and pastry chef in New York and London, and as the chef behind Guerrilla Ice Cream and Ori Zohar who is an experienced social entrepreneur and the co-founder of Burlap & Barrel, where he leads the company's domestic operations, eCommerce and finances. Burlap & Barrel is a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. They are working towards ending inequality and exploitation in food systems that disenfranchise skilled farmers by Connecting smallholder farmers to high-value markets, Educating consumers about the impact of product traceability on human rights and Sourcing unique foods with terroir that are grown biodynamically and organically using traditional techniques.
- How to Use
Use in place of salt in noodle, rice and lentil dishes