Black salt (also known as Kala Namak), crushed volcanic rock salt which isn't actually black but more reddish grey. It contains several important minerals, including iron and sulfur. The salt is then heated in large iron kettles until it melts at 2200 degrees, it is poured into large blocks that are cooled and ground, it becomes brown pink and has a light taste of sulfur that gives it an egg-like taste. Himalayan black salt is a popular ingredient in vegan recipes. Pickles, boiled vegetables, chaat masala and certain types of sour chutney also use black salt.