Kala namak is also known as himalayan black salt, and is mined in the himalayas. Black salt is used extensively in south asia countries like Indian, Pakistan, Bangladesh and Nepal. When added to eggs or tofu, it can give flavors and textures similar to an egg.
Kala namak salt is a kiln fired pungent smelling rock salt. When added to vegan recipes, kala namak salt gives a flavor of eggs. It has that pungent sulfur smell similar to a hard boiled egg.