Salt "kala namak" contains compounds of iron and sulfur and has a characteristic hydrogen sulfide aroma. Salt is indispensable for cooking! The peculiarity of kala namak is that it is impossible to oversalt it during cooking (if used within reasonable limits). It is excellent for meat, excellent for lamb. For dishes without heat treatment (salads, for example), kala namak is not very suitable. In addition, this is grinding into dust, and particles of salt remain on the fingers, which again determines its use in cooking.