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So, since no eggs were involved what was used to create that eggy taste? The key ingredient to this eggy success is a salt called “Kala Namak” or “Indian Black Salt” (not to be confused with Hawaiian Black Salt).
So what makes this salt so special? The sulfur content. It is composed largely of sodium chloride with several impurities giving the salt its color and sulfur smell. I found a good source for the Indian Black salt here.
Kala Namak, or Indian Black Salt, is a special unrefined mineral salt from Darjeeling, India. It is a volcanic rock salt mined in central India. The ground salt is not black, but more of a coral pink or pinkish gray, and has a strong, sulfuric flavor.
I read that in India, Kala Namak is recommended for people with high blood pressure and for those who are on a low-salt diet. This is because it is lower in sodium and apparently doesn’t increase the sodium content in the blood. In Ayurvedic medicine, it is also known for soothing intestinal gas, heartburn, indigestion and other digestive problems.
Bob thoroughly enjoyed this salad but thought a diced sweet pickle would be a wonderful addition. I agree wholeheartedly but I didn’t have any on hand. I have been working on a few recipes for a sweet, fermented pickle but I haven’t hit nirvana with it just yet. :)
This eggless “egg” salad is wonderful on crackers, raw bread, or a dollop on a bed of greens, perhaps wrap it in Boston Bib Lettuce or … eat it all by itself… spoonful after spoonful.