Himalayan Black Salt
Himalayan Black Salt, also known as kala namak, has become a staple in vegan cooking. It’s widely known for its high mineral content, including sulfur which gives it a distinctive egg-like taste and smell that is perfect for making a tofu scramble. And don’t worry, both the smell and taste are quite mild.
In addition to tofu scrambles, black salt is commonly used in Indian dishes and as a digestive aid in Ayurvedic medicine.
We recommend Sundhed’s Black Salt as it’s enriched with up to 84 minerals, making it a nutritious contribution to your meal.