Kala Namak is far more than ordinary salt. This special rock salt comes from the Himalayas and undergoes a centuries-old refining process: The originally pinkish salt is baked in a clay pot with harad seeds and plant peels in an oven. This traditional preparation method gives it its characteristic blackish-purple color. The name reveals its special nature: In Hindi, "Kala" means black and "Namak" means salt.
In Ayurvedic tradition, Kala Namak is considered sacred and valued for its digestive properties. The traditional baking process develops the distinctive sulfurous notes that make this salt unique and instantly recognizable. The saltiness is gentle and refined, while the robust, sulfurous flavor ensures special culinary moments.
At Eterna in Stäfa on Lake Zurich, you'll find this exceptional salt for your creative cooking. Its strength is particularly evident in vegan cuisine: the sulfur aroma authentically reproduces the taste of eggs. Use it for omelets, fried eggs, egg salads, quiches, or tofu dishes.
Its intense flavor makes it ideal for use in a salt mill as a finishing touch. Use it sparingly and discover its versatility: it harmonizes perfectly with sweet and savory salads, raw vegetables like tomatoes and cucumbers, and chutneys. In India, it enhances fresh fruits such as pineapple, green mango, papaya, or watermelon, bringing exotic flavor notes to your table on Lake Zurich.
