Do You Know Your Salts?

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Black Salt

There are two types of black salt:

Kala Namak is found in Southern Asian countries like Bangladesh, Pakistan, India and Nepal. Because of its sulfuric contents, it has a pungent smell and adds an egg flavor. It isn't naturally a dark color but is chemically processed to look that way.

Black Lava Salt originally has traces of lava, either in Hawaii or Cyprus. However, now it is more commonly made by mixing activated charcoal into sea salt. It is said to have a smoky flavor and sometimes a sulfuric flavor. 

Suggestion:

These are both used more often as "finishing salts" rather than cooking salts due to their dark color. They might make your dishes take on a grey tone. Kala namak is traditionally used in chutneys and masala, while black lava salt is often found in Hawaiian dishes like kalua pig and poke bowls. But beyond that, they're both extremely versatile and can even be used to make pizza crust or season sliced tomatoes, for example.