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.

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