Orku Himalayan Black Salt (Kala Namak), Fine Grain Table Salt, 20kg

Kala namak (Himalayan black salt) in a 20kg resealable pouch, fine grain suited to use as a table salt and for sprinkling.

Kala namak is made from natural Himalayan rock salt from Pakistan. The supplier explains that the rock salt is heated with small amounts of herbs until molten, then cooled and broken into grains. It is mostly sodium chloride, with trace sulfur compounds and iron sulfide that give it a dark violet colour (per supplier), a savoury, mildly sour taste and a distinctive egg-like aroma.

It is a staple seasoning in South Asian cooking, used in chaat masala, chutneys, raita, salads and on fresh fruit. Vegan cooks use it to give tofu scrambles, chickpea omelettes and avocado dishes an egg-like flavour.

Salt is one of the most shelf-stable foods you can keep. Stored dry and sealed, it doesn't spoil, which makes a bulk pack a sensible long-term pantry staple.

• Himalayan black salt (kala namak) made from Himalayan rock salt from Pakistan
• Fine grain for table use, sprinkling and mixing into spice blends
• Savoury, mildly sour flavour with a distinctive egg-like aroma
• Popular in South Asian dishes and in vegan cooking as an egg-flavour seasoning
• 20kg in a resealable pouch
• Long-life pantry staple that doesn't spoil when kept dry

Brand: Orku
Product: Himalayan black salt (kala namak)
Grain: Fine grain (table salt)
Net weight: 20kg
Packaging: Resealable pouch
Composition: Mainly sodium chloride, with trace sulfur compounds and iron sulfide (per supplier)
Origin: Made from Himalayan rock salt from Pakistan (per supplier)
Shelf life: No figure stated by Orku. Salt does not spoil when kept dry and sealed (general guidance); check the pack for any best-before date
Allergens: Not stated by supplier
Ships from: Australian supplier stock

• Indian and South Asian cooking: chaat masala, chutneys, raita, pakoras and snacks
• Seasoning fresh fruit, salads and drinks such as lassi or lemonade
• Vegan cooking: tofu scramble, chickpea omelette, egg-free salads
• Stocking the pantry with a salt that keeps for the long term
• Home cooks, cafés and caterers who use black salt regularly

Salt is essential for cooking and for preserving food, and it keeps for the long term when stored dry. Kala namak's strong sulfur flavour makes it a seasoning first: most curing, brining and pickling recipes call for plain non-iodised salt, so use black salt for preserving only where its flavour suits the recipe.

• 1 x 20kg Orku Himalayan black salt (kala namak), fine grain, in a resealable pouch

Accessories or items shown in promotional imagery are not included unless listed above.

Store sealed in a cool, dry place away from moisture, steam and direct sunlight. Reseal the pouch after each use. If the salt clumps from humidity, break it up or dry it out; it is still usable.

Kala namak has a strong sulfur, egg-like smell. This is normal for black salt and not a sign of spoilage.

Use as you would ordinary salt. Colour and grain may vary slightly between batches.