Kala Namak Black Salt - Indian Himalayan Salt in French Jar - Pure Vegan OU Kosher, Packed in USA Kala Namak Seasoning for Tofu Scramble - Natural Egg Taste, Gluten-Free The Spice Lab

This is my first foray in using black salt to provide that "egg" flavor and aroma. You know that flavor is basically sulfur, right? Think of a hard boiled egg. Smell the yolk. That smell? That is what this has. And because of that, your tofu eggs will take on a more real egg vibe. Albeit, salty. That's it. Use this when you want to have that egg-esque flavor. Not limited to use for flavoring tofu, but other applications where an added layer of flavor and nuance is desired. I like it. ------------------------------------------------------------------- I'm not vegan or vegetarian, but that does not mean I have to eat meat or animal products at every meal, every day. A lot of us are like that. We eat everything, and just enjoy food, and sometimes prefer vegetables and other plant matter as the focus rather than the side (true plant based meaning). Having various seasonings, techniques, and other ingredients on hand make it easier to do so. Keep things interesting, and sometimes cheap (sometimes not, haha). I like using tofu as it is easy on my stomach. I like making a quick "egg scramble" without using eggs as it is very quick, no fuss, and I can eat a lot more without as many calories (45 cals per serving vs 70). I usually use a whole block which is 180 calories (would be 280 or so in egg equivalent). Also, prices vary and I didnt want to waste my money on eggs for a basic scramble. I also use the shelf stable silken tofu which makes it a great pantry stable as I can tuck it away in my cupboard and not worry about using it up right away like I do with eggs. Nice emergency or prepper food. I take a block of silken tofu, drain, dry, and then toss in pan with some olive oil. I randomly crumble it up. It totally takes on scrambled egg appearance. I like to add generous amount of turmeric, black pepper, and some of this black salt. I may add in other spices depending on what I am in the mood for. I often will lightly cook some green pepper, onions, or whatever other vegetables I have. Sometimes I just eat it all in a bowl with some nooch, sometimes I roll it into a burrito wrap. YUM. While I am not at all new to eating like this, I do think it would be a good option for those who are new to trying reduced animal diet. Or could even do half and half. Same idea for "egg salad", etc. I have yet to use it in other dishes. I dont have much experience with working with sulfur flavor. Overall I think it is good. I dont have any other brand to compare it to since this is the first time I tried it. Just keep in mind that it is salty.

Love this product great for vegans. The taste is mild, eggs and not too salty.

This is just what I was looking for so I can have tofu eggs and it taste good too. The tofu eggs taste like eggs and the smell was just what i was looking for thank you.

I wanted this for a long time and it actually gives the cheesy taste to the scrambled tofu then I use as a substitute for egg omelets.

This specialty product smelled as it was supposed to smell and tastes as I expected it to taste. But on the label it says salt. Very salty in a 'tip of the iceberg finger' taste because it's a powder. I was hoping for salt crystals to assist with gentle sprinkling onto my dishes. With a powder, it'll take very careful handling not to use too much. Maybe I overlooked that distinction in the narrative... Tastes fine, but powdery.

Only a tiny amount of this black salt is needed to provide an egg-like flavor for plant based dishes such as scrambles & omelets made from chickpea flour, split mung beans, tofu and other plant derived bases. Even sprinkling on shredded potato veggie skillets and stir fries adds an eggy flavor. Spice Lab products have always served our family well and this high quality black salt (kala namak) is no exception. Because so little is needed to impart an egg flavor I expect the 4 oz. bottle I purchased will last a very long time, possibly beyond its 2027 expiration date. Thank you, Spice Lab! Update in February 2024: My family and I still love this brand of kala namak black salt the best, having sampled other brands used by friends. Our friends have now switched to using the Spice Lab brand after trying Spice Lab, too! This is high quality kala namak and we use it so often in our household that when I order I buy the biggest bag I can find on Amazon and refill my 4 oz. bottles from there. Color of the salt granules (which look like ground pepper) may vary a little from bag to bag, but the flavor has remained consistent. In addition to the dishes I mentioned in my original review, we now add a tiny sprinkle to vegan potato salad to simulate egg salad for sandwiches, and with a bit of vegan mayo and mustard on top of plain steamed potatoes to simulate deviled eggs. With a spoon or melon baller you can even scoop a bit of potato from the center of half of a cooked potato to mix with vegan mayo and mustard, add the smooth mixture back to the potato half and top with this salt to make it look like deviled eggs, as well. And even plain toast can be sprinkled with kala namak and served with a bit of maple syrup to simulate French toast! The key to the best results is to sprinkle a tiny amount of this salt on top of the food, not to mix it in or cook with it. Even the Spice Lab label will tell you that, so pay attention to this advice in order to get the best results. Start with a light dose and increase only if needed. After all, you can’t easily removed the salt if you add too much; you can always add more to suit individual taste. Subtle is usually more pleasing than strong. 🙂

This is such a good quality Kala Namak Black Salt! I like to add it to tofu scramble to add that a little bit of that egg flavor. Would definitely recommend this.

I bought this Kala Namak to make Indian dishes- I'd never even heard of black salt until I started cracking open Indian cookbooks. When the one pound bag arrived a few days ago I stored it next to my unopened bag of pink Himalayan salt - briefly wondering if the two bags of high-end salt were the same thing. I then promptly forgot all about it - until this morning. This morning I stumbled out of bed and started proofing yeast for four loaves of French bread while measuring out flour and salt. I vaguely remember grabbing one of the bags of salt and measuring out 4 heaping teaspoons of the stuff into the mixer. After the yeast foamed up, I poured in the liquid, snapped on the mixer and commenced to kneading bread dough. Moments later my kitchen was enveloped in a cloud of sulfur. Where was it coming from? I wondered as I set down my coffee cup. Then I started to panic as my mind offered up scary possibilities like hydrogen sulfide gas or a crack in hell. The girls ran into the kitchen asking about the smell spreading through the house. "Mom, I think it's coming from your bread dough." "it can't be my bread dough." I snapped, as I scooped up our little dog (h2s gas is heavy; it sinks to the floor). "Mom, come here." When I approached the mixer the smell was overwhelming, but the bread dough was otherwise perfect: silky, smooth and elastic, so I decided to let it live, and I set it out to rise. The smell eventually subsided and was pretty much gone by the time I punched down the dough and set it out to rise again. I was in completely uncharted territory as I pulled the loaves out of the oven, but they smelled and looked great, and when we tasted the bread it was delicious. Five stars for not killing us.