Femme Organics Himalayan Black Salt

Black salt is used in cooking to add an egg-like flavor, especially in vegan dishes like tofu scrambles. It is also a popular seasoning in South Asian cuisines for snacks, chutneys, and drinks, and as a finishing salt on a variety of foods. Its distinct sulfurous and savory taste makes it a versatile ingredient for enhancing both sweet and savory dishes. 

Vegan cooking

• Egg-like flavor: Add black salt to vegan scrambles, omelets, or vegan egg salads to replicate the taste of eggs.
• Umami depth: Use it in other vegan dishes, like Buddha bowls or creamy sauces, to add a savory, egg-like depth. 

South Asian cuisine

• Street food and snacks: Sprinkle on chaats (savory snacks), fried peanuts, and other snacks for a pungent flavor.
• Condiments and chutneys: Stir into chutneys, raitas, and pickles to give them a unique, tangy taste.
• Spice blends: Include in spice blends like chaat masala and jaljeera. 

Other culinary uses

• Finishing salt: Use its large flakes to sprinkle on top of dishes like roasted vegetables, grilled meats, fish, or fresh produce to add a flavorful finish.
• Beverages: Add a pinch to drinks like lemonade (Jaljeera), fruit juices, or cocktails to add a unique twist.
• Salads: Incorporate into salad dressings or use as a garnish for a more complex flavor profile.
• Fruit: Sprinkle on fruit salads or fresh fruit like watermelon to enhance the sweet and savory balance

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