Curry Recipes Online

Beginners Guide => Hints, Tips, Methods and so on.. => Spices => Topic started by: haldi on August 18, 2007, 04:39 PM

Title: Black Salt
Post by: haldi on August 18, 2007, 04:39 PM

I am always curious about new ingredients
I saw this "black salt" in a recipe so I got some
I've tried it on it's own
Most unusual
It tastes like very salty boiled eggs
Maybe it's got sulphur in
Anyone else used it?
I got mine for a tamarind chutney

Title: Re: Black Salt
Post by: Jethro on August 18, 2007, 07:04 PM

Never used it myself I must say but if anyone is curious heres a description:
http://en.wikipedia.org/wiki/Black_salt (http://en.wikipedia.org/wiki/Black_salt)

Title: Re: Black Salt
Post by: haldi on August 19, 2007, 08:21 AM

Hi Jethro
         I think I will end up throwing most of the packet away.
Put it down to experience.
More specifically, the smell is like stink bombs

Title: Re: Black Salt
Post by: spicymatt on August 19, 2007, 04:17 PM

Hi Haldi
This stuff is essential for making chaats, a bit like hing the smell dissipates on cooking but its better to err on the side of caution... Know what you mean about stink bombs tho :o
Matt

Title: Re: Black Salt
Post by: JerryM on July 29, 2009, 04:35 PM

i'm currently pondering "seasoning" in a curry having compared my efforts with the real McCoy BIR TA.

the owner at my local Asian store suggested this "black salt" as a potential candidate. he sells a lot of it.

it's quite a strange taste (due to the sulfide) and not one i'd associate with BIR. but given the taste will change during cooking who knows!

i'm thinking of adding it as a pinch towards the end of cooking.

has anyone else had any experiences with it.

Title: Re: Black Salt
Post by: Secret Santa on July 29, 2009, 07:30 PM

Quote from: JerryM on July 29, 2009, 04:35 PM

has anyone else had any experiences with it.

The only thing I've used it for in the past is to make chat masala.