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black salt = kala namak = sanchal Notes: Look for this in Indian markets, either ground or in lumps. It's more tan than black, and has a very strong, sulfuric flavor. Substitutes: table salt ...
Kala namak: Black salt
Kala: Black.
Kalamata olive: a Greek olive that ranges in length from about 1/2 to 1 inch. Kalamata olives are a dark eggplant color and have a flavor that can be very rich and fruity.
Black salt. Kala namak. Bombay Duck. A smallish fish native to the Bombay area known locally as Bommaloe Macchi. This was too hard for the British to pronounce so it became Bombay Duck.
If you can't find black salt, leave it out. There is no substitute for this unusual, smoky tasting form of rock salt. Though it's called black salt, it actually is more of a pinkish colour when pulverized.
ground asafoetida, mint, ginger, ajowan, cayenne, black salt, mango powder, cumin, dried pomegranate seeds
Chili Powder
Ingredients vary widely but usually include: garlic, onion, cumin, oregano, allspice, salt and other spices.
In the 1990s, many consumers began to experiment with unique salts in their foods like Brittany Fleur de Seul, Himalayan Sea Salt, and Black Salts.
Examples include sulfurous black salt from India and pink salt from the foothills of the Himalayas and the Murray River area of Australia. (Note: keep in mind that colored salt's appeal is primarily an aesthetic one.) ...
Ingredients :
For the kanji :
¼ cup split mustard seeds
1 tbsp black salt
1½ tsp chilli powder
Salt to taste.
The seasonings may include peanut oil, salt, citric acid, mint, bayleaves, coriander, fenugreek, black salt, black pepper, dried ginger, mango powder, clove, mace, nutmeg, asafoetida, cummin, and cardamom.
 See also: Salt, Sauce, Cooking, Water, Spice
  
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