Ever wondered why your attempt at a tofu scramble or vegan scrambled eggs always end up tasting a tad flat? Your serious vegan friends have a secret weapon in their pantry that you don’t know about: black salt that smells like a boiled egg.
What is black salt?
Black salt, also known as Himalayan black salt, Indian black salt or kala namak, is a volcanic rock salt manufactured in the regions surrounding the Himalayas. It contains, in addition to sodium chloride (the key chemical compound of salt), traces of sulphur compounds naturally found in the Himalayan mountains.
This sulfur content is what gives the salt its unique pungent smell and tangy taste, reminiscent of rotten eggs. Indian black salt can vary in colour - some may not be even black at all. Any shade of brownish pink to dark violet can be found and it is available in whole chunks or in powdered form.
(Note that while high concentrations of hydrogen sulfide can be toxic, the amount found in black salt is considered negligible in its effect on our health.)
View this post on Instagram
😍😍😍 ~ There are a lot of foods that I disliked non vegan but like vegan!! Like egg scramble, burgers with anything else than just the bread and pattie, chili con carne, oatmeal, milk... And many more foods, I disliked as a omnivore but LOVE as a herbivore🥕 ~ When I was making this we didn’t have any firm tofu. All we had was a pack of extra firm silken tofu but it worked out perfectly! Also paired with freshly toasted bread, vegan seitan bacon, hummus and a little salad! And nope, this wasn’t breakfast because I’m a sweet breakfast person all tha way bby.😂 ⭐️ Today I’m just gonna do a lot of meal prep and prepping for school next week. Clean my room, edit some videos and pictures. Hopefully chill out a bit as well😅 ⭐️ What are your plans for today? ⭐️ TOFU SCRAMBLE: 200g extra film silken tofu Veggies or choice (I used spinach, mushrooms, onion, zucchini, bell pepper and tomatoes) Kala namak (to taste) Tumeric (just enough to make yellow) 1/2-1 tbsp nutritional yeast Pinch of black pepper Pinch of smoked paprika . INSTRUCTIONS: 1. Fry everything on a pan. The veggies and tofu will released water so dry until firm and non watery with your desired ‘eggy consistency’. 2. Serve with bred or potatoes, hummus and salad!!⭐️ . . . . . . . . . . #vegan veganism #veganmeal #vegandinner #veganlunch #veganbreakfast #savoryvegan #vegancomfortfood #tofu #tofuscramble #healthyvegan #veganfoodshare #veganfoodphotography #veganfood #veganplate #veganegg #hummus #toast #healthyveganmeal #plantbasedvegan #kalanamak #veggies #veggie #plantbased #plantbaseddiet #wholefoodsplantbased #wfpb #veganteen
A post shared by Emilia✨ (@cinnamoonki) on
Types of black salt
Head to any gourmet store and you will find that there is more than one type of black salt. In fact there are two other common types of black salt that you need to be aware of: black ritual salt and black lava salt.
These black salts are nothing like the umami-rich, flavour enhancing kind that is Himalayan black salt, and are used for very different purposes. Firstly, black ritual salt is a type of salt made by a blend of charcoal powder or dyes to obtain the dark colour, and is usually found at special curiosity stores for purposes outside of the kitchen.
Black lava salt, on the other hand, is simply a table salt blended with activated charcoal and comes from Hawaii or Cyprus. Use black lava salt (also called Hawaiian black salt) as a finishing salt - it is great for visual effect rather than adding actual flavour.
View this post on Instagram
Today is #CarbonaraDay #🍝 (sound on🔊! ) and I've teamed up with @Barilla to make this indulgent, creamy and cheesy #plantbased carbonara (recipe below) - cashew and white miso sauce with mushrooms, spinach and the first English asparagus of the season 🤤 So good! And as you can see in the video, really simple to make too :) The cheesiness of this sauce comes from the white miso – more natural-tasting than nutritional yeast I find and fully approved by my A too ☺️🧀 . If you feel inspired to make your own carbonara this weekend, tag #carbonarachallenge (and check the tag for lots of great ideas!). . Did you notice the pasta box is cardboard (with a small plastic window)? UK supermarkets are pretty notorious for their excessive use of plastic packaging – even for almost all fruits and vegetables. It's refreshing to see that Barilla has stuck to their paper boxes :) #BarillaUK #ad . Ingredients below, for full instructions see my blog, link in bio 👆 . Asparagus Carbonara (#vegan) . Serves 2. Total cooking time 15-20 mins. . half a bunch of asparagus 150g button mushrooms A few handfuls spinach (or any greens) 100-125g raw cashews, soaked* 250ml water 50ml white wine 3 tbsp white miso paste juice of ½ lemon 1 tbsp extra virgin olive oil 1 garlic clove salt and pepper to taste (Black salt #kalanamak optional) 2 portions cooked Barilla pasta, I used linguine . *soak your cashews either in cold water for 3-4 hrs, or hot water 10 mins . Just on my way to the farmers market and my bulk shops - will get more cashews (my guilty pleasure 😍) to make this again this week :) #3monthsofminimalplastic . Much love, Sara x #shisodelicious . . . . . #vegancarbonara #asparaguscarbonara #carbonara #vegancheese #feedfeed #f52grams #londonvegan #plantbasedfortheplanet #lesswaste #lowwaste #london #goingzerowaste #kaleyeah #cookingvideo #foodvideo #veganfoodvideo @thefeedfeed.recipevideos #satisfyingvideos #stopmotion #stopmotionanimation #stopframe
A post shared by Sara Kiyo Popowa (@shisodelicious) on
How to use Himalayan black salt
Black salt is used in many Indian and Asian cuisines as a flavour enhancer. Indian kala namak goes in many dishes such as pickles, salads, chutneys, raitas, and fruit salads.
Familiar with chaat masala? The funky, salty, spicy, and sour spice blend uses Himalayan black salt as one of its key ingredients. Black salt is what gives chaat masala its funky aroma, allowing you to transform anything into a chaat (a popular Indian street food).
Himalayan black salt is a great umami enhancer, that can bring an extra layer of complexity to any dish. Use black salt in any dish that incorporates vegan egg-substitutes such as vegan scrambled eggs, tofu scramble, chickpea omelet, vegan fried rice, vegan tortilla, frittata, quiche, or even in a vegan carbonara. Black salt has a lower sodium content compared to regular salt, but a small amount still goes a long way in adding that extra funky kick.
Black salt can enhance the flavours in fried foods as well - sprinkle over snacks like fried peanuts, fried legumes, and pair with classic Indian spices such as coriander seeds, mango powder, and turmeric.