Black salt, also known as Himalayan black salt, Indian black salt or kala namak, is a volcanic rock salt manufactured in the regions surrounding the Himalayas. It contains, in addition to sodium chloride (the key chemical compound of salt),traces of sulphur compounds naturally found in the Himalayan mountains. Head to any gourmet store and you will find that there is more than one type of black salt. In fact there are two other common types of black salt that you need to be aware of: black ritual salt and black lava salt. These black salts are nothing like the umami-rich, flavour enhancing kind that is Himalayan black salt, and are used for very different purposes.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. Himalayan black salt is a great umami enhancer, that can bring an extra layer of complexity to any dish.