The Kala Namak salt is also known under the name Black Salt, is a specialty in the Pakistan / Indian cuisine. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste similar to hard-boiled eggs. 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. Vegans love this salt as it adds a taste of Eggs to their diet and gives them a needed source of minerals and iron. 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. It is not recommended as a cooking salt, as the sulfur tends to overpower. However, the hard core aficionados may dispute this! Kala Namak is very popular with vegans, vegetarians, and Ayurveda devotees, who appreciate its cooling effect and digestive qualities. The ‘Black salt’ is collected from deep mines in Pakistan in large salt rocks that contains several important minerals, including iron and sulfur. The salt is then heated in large iron kettles until it melts at 2200 degrees, it is poured into large blocks that are cooled and ground, it becomes brown pink and has a light taste of sulfur that gives it a egg like taste.