Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda. The salt is mined in the Himalayas and then fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color (it loses some of its dark color when it is ground down). The heat also changes the chemical composition, bringing out its beloved (and infamous) savory, tart and eggy aroma and flavor. Use instead of table salt in any dish to add depth and complexity This salt does not supply iodide, a necessary nutrient.