The Spice Lab Kala Namak Black Salt - Himalayan Indian French Jar Vegan Pure Natural Gluten Free Tofu Stirred Seasoning Ov Flavor

This is my first foray in using black salt to provide that "egg" flavor and aroma. You know that flavor is basically sulfur, right? Think of a hard boiled egg. Smell the yolk. That smell? That is what this has. And because of that, your tofu eggs will take on a more real egg vibe. Albeit, salty. That's it. Use this when you want to have that egg-esque flavor. Not limited to use for flavoring tofu, but other applications where an added layer of flavor and nuance is desired. I like it. ------------------------------------------------------------------- I'm not vegan or vegetarian, but that does not mean I have to eat meat or animal products at every meal, every day. A lot of us are like that. We eat everything, and just enjoy food, and sometimes prefer vegetables and other plant matter as the focus rather than the side (true plant based meaning). Having various seasonings, techniques, and other ingredients on hand make it easier to do so. Keep things interesting, and sometimes cheap (sometimes not, haha). I like using tofu as it is easy on my stomach. I like making a quick "egg scramble" without using eggs as it is very quick, no fuss, and I can eat a lot more without as many calories (45 cals per serving vs 70). I usually use a whole block which is 180 calories (would be 280 or so in egg equivalent). Also, prices vary and I didnt want to waste my money on eggs for a basic scramble. I also use the shelf stable silken tofu which makes it a great pantry stable as I can tuck it away in my cupboard and not worry about using it up right away like I do with eggs. Nice emergency or prepper food. I take a block of silken tofu, drain, dry, and then toss in pan with some olive oil. I randomly crumble it up. It totally takes on scrambled egg appearance. I like to add generous amount of turmeric, black pepper, and some of this black salt. I may add in other spices depending on what I am in the mood for. I often will lightly cook some green pepper, onions, or whatever other vegetables I have. Sometimes I just eat it all in a bowl with some nooch, sometimes I roll it into a burrito wrap. YUM. While I am not at all new to eating like this, I do think it would be a good option for those who are new to trying reduced animal diet. Or could even do half and half. Same idea for "egg salad", etc. I have yet to use it in other dishes. I dont have much experience with working with sulfur flavor. Overall I think it is good. I dont have any other brand to compare it to since this is the first time I tried it. Just keep in mind that it is salty.

This salt spice gives vegan eggs the scent and taste of eggs. I use it every time I make my Just Egg scrambled eggs.

Great for making vegetables taste like eggs

I use Kala Namak often in my cooking. Has given me the chance to enjoy potato salad and other egg dishes since I went @WFPB. Warning-a little goes a long way.

This specialty product smelled as it was supposed to smell and tastes as I expected it to taste. But on the label it says salt. Very salty in a 'tip of the iceberg finger' taste because it's a powder. I was hoping for salt crystals to assist with gentle sprinkling onto my dishes. With a powder, it'll take very careful handling not to use too much. Maybe I overlooked that distinction in the narrative... Tastes fine, but powdery.