Black salt is a special type if Indian volcanic rock salt with a distinctive sulfurous mineral taste like hard boiled egg yolks. This unique, unrefined mineral salt is used extensively in Indian cuisine as a condiment and added to chaats, chutneys, raitas and many other savory Indian snacks. Vegans often use black salt in dishes that mimic the taste of eggs, such as making tofu taste similar to egg salad.
Black salt is also naturally lower in sodium, with only 60-70% sodium compared to the 90% or greater content of regular table salt. It offers an excellent salt substitute for people who need to restrict sodium intake yet seek the flavor enhancement of salt. Each large 7 oz. (150g) bag contains 333 servings and is $9.49.
I haven't bought this yet, but really exited to see it here. I lived in Singapore for 2 years, where a good size box is sold for less than $1, and wish I bought more to stock up, not realizing how expensive it is in the U.S. But fortunately, a little goes a real long way. Best way to use it is after cooking (because the heat during cooking will take away a lot of the taste). My favorite use is adding it to the vegan egg yolk recipe I use, which can be found at http://airyway.blogspot.com/2010/08/vegan-poached-eggs-black-salt.html. Adding this at the end makes the tastes so real. Not sure why this is different looking though...really looks black. The "black" salt sold in Singapore (from India) is actually pink. But when I run out, I will definitely try this one out.