How to Make Black Salt
Black salt, also known as Kala Namak, is a type of rock salt widely used in Indian cuisine. It adds a unique flavor and is often used in chaats, chutneys, raitas, and other dishes. While you can purchase black salt from stores, making it at home allows you to control the quality and freshness of the ingredients. Here’s a simple method to make your own black salt:
- 1 cup of regular white salt
- 1 tablespoon of activated charcoal (available in health food stores or online)
Gather the required ingredients for making black salt: regular white salt and activated charcoal.
If you have purchased whole-leaf activated charcoal, grind it into a fine powder using a mortar and pestle or a coffee grinder.
In a bowl, combine 1 cup of white salt with 1 tablespoon of activated charcoal powder. Mix thoroughly until the charcoal is evenly distributed throughout the salt.
Spread the mixture on a baking sheet or flat surface and let it air dry for a few hours. This will help to remove any moisture and ensure the black salt is ready for use.
Transfer the black salt into an airtight container or salt shaker. Keep it in a cool and dry place away from humidity. Properly stored, homemade black salt can last for several months.
If desired, you can customize the flavor of the black salt by adding other spices or herbs, such as crushed coriander seeds, cumin seeds, or dried mint. Experiment with different combinations to create your unique blend.
Use your homemade black salt to enhance the flavors of various dishes. Sprinkle it over fruits, salads, snacks, or incorporate it into your favorite recipes for an authentic Indian touch.
Now that you know how to make black salt at home, you can add this flavorful ingredient to your culinary creations with ease. Enjoy the process of making your own specialty salt and savor the unique flavors it brings to your dishes!