Vitam Kala Namak, traditional Indian black salt, which is actually a dark purple-pink in colour , moving to pale pink when ground.

Indian black salt has a faintly sulphurous and smokey flavour which disappears during the cooking process. Unsurprisingly, kala namak is the best salt for use in Indian cuisine, especially North Indian cooking, and is traditionally used in making salt blends like chaat masala and the summer drink, jal jeera. Alternative names are black salt, kala loon, kala namak and sanchal.

In the vegan cuisine it is often used to get an "egg-like" taste in scrambled tofu "eggs" for instance.