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Indian black salt is widely used in vegan cooking to create egg-like dishes. Bacause of the high sulphur content, it gives off an eggish smell and taste. Often used in Tofu.

Known in South Asia as kala namak, Indian black salt (also called Himalayan black salt) is a volcanic rock salt found in areas surrounding the Himalayas and parts of Northern India.
Black salt is used in many Indian and Asian cuisines as a flavour enhancer. Indian kala namak goes in many dishes such as pickles, salads, chutneys, raitas, and fruit salads.