About
Black salt (kala namak) is a volcanic rock salt originating from the Himalayan region of South Asia, composed primarily of sodium chloride with trace sulfide minerals (hydrogen sulfide, sodium sulfate, iron sulfide) that give it its characteristic pinkish-black colour and pungent, egg-like aroma. It is widely used as a flavouring agent and condiment in South Asian cuisines — particularly in chaats, chutneys, raitas, and spice blends (chaat masala).
Safety summary
Black salt is generally safe in typical culinary amounts; its principal risk mirrors that of common salt — elevated sodium intake increases blood pressure and cardiovascular risk, with WHO recommending total sodium intake below 2,000 mg/day (equivalent to ~5 g salt/day). The sulfide compounds impart the characteristic flavour but are present at trace levels unlikely to cause harm in normal dietary use. Sensitive populations — particularly those with hypertension, kidney disease, or heart disease — should restrict intake as they would any high-sodium seasoning.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | No specific EU Regulation or EFSA opinion addresses kala namak as a distinct additive. It is marketed as a specialty condiment salt across EU member states under general food law (Regulation EC 178/2002). EFSA dietary reference values for sodium apply (Adequate Intake: 2,000 mg/day for adults). It does not carry an E-number as it is a natural mineral salt rather than a processed food additive.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | FSSAI clarified that traditional salts — including rock salt, black salt, and Himalayan pink salt — are explicitly exempt from mandatory iodisation requirements under FSS (Prohibition and Restriction on Sales) Regulations, 2011 (Sub-Regulation 2.3.12 as amended in 2019). Black salt is recognised as a traditional food salt permissible for direct human consumption and as a food ingredient; it must otherwise comply with FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.9 covering salt, spices, condiments and related products.source |
| FDA (Food and Drug Administration) (United States) | Approved | Sodium chloride (the predominant component of black salt) is classified as GRAS under 21 CFR 182.1 for use in food at GMP levels. Black salt as a specialty ethnic condiment/seasoning is not separately listed or restricted by FDA; it is commercially imported and sold in the US. The sulfide trace compounds present in kala namak are at levels consistent with naturally occurring constituents. FDA has no specific monograph or restriction uniquely targeting kala namak.source |
Who should approach with care
Research citations
- 1FDA. 21 CFR 182.1 — Substances Generally Recognized as Safe: Salt (Sodium Chloride). accessdata.fda.gov
- 2PubMed. Structural characterization of Himalayan black rock salt by SEM, XRD and in-vitro antioxidant activity, 2020. pubmed.ncbi.nlm.nih.gov
- 3FSSAI. FSSAI Clarification on Mandatory Iodisation of Traditional Salts (Rock Salt, Black Salt, Himalayan Pink Salt) — FSS (Prohibition and Restriction on Sales) Regulations 2011, Amendment 2019, 2019. fssai.gov.in
- 4WHO. WHO Guideline: Sodium Intake for Adults and Children, 2012. who.int
- 5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.9: Salt, Spices, Condiments and Related Products, 2011. fssai.gov.in