Black salt sounds mysterious - and it is a bit. Because not all "black" salt is actually black on your plate. And more importantly: the two best-known varieties differ completely in taste and use.

In this blog you will discover what black salt actually is, when to use which variant, and how to get the most out of it in your kitchen.

What is black salt?

Black salt is a collective name for different types of salt with a dark origin or appearance. The two best-known are:

• Hawaiian black lava salt (Black Lava Salt)
• Kala namak (Indian black salt)

They may look similar in name, but that's where the similarities pretty much end.

Hawaiian black lava salt

Lava salt is sea salt mixed with activated charcoal (often from coconut shells). This gives it its deep black color and subtle smoky character.

Taste & characteristics

• Mild and mineral
• Lightly smoky
• Crispy texture
• Intense black color (when dry)

What do you use it for?

Lava salt is a true finishing salt:

• Over grilled meat or fish
• On avocado toast