Sprinkle this salt over aqua faba or tofu, and voila, this black salt will turn it into "eggs". Vegans are crazy about this black salt - it is the sulphur in this salt which adds the eggy aroma to it and amplify the umami of the dish.
What is black Indian salt anyway? It is called Kala Namak, Ayurveda devotees appreciate its cooling effect and digestive qualities.
It starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, smell and taste.
This Black Salt is used in Pakistan / Indian cuisine as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks.
Kala Namak is used sparingly in the preparation of raitas, joghurt dishes, salads, and even fruit salads. It is a welcome addition as a finishing salt to fried noodle and rice dishes.