— Maria Allen

We have, uh, black salt, uh, in this form, the kak in the cupboard, and it has, um, a lot of, um, minerals and things in it to give it, its, uh, pinkish color and its sulfur notes. And this is one reason, uh, why K is used to mimic the flavor of eggs, um, where an egg forward dish might be prepared, you know, such as, uh, with a, uh, an, an egg less frittata that might be based on tofu or something else. And, um, so, uh, you know, give it a try, um, just in, in, in different preparations and see, you know, how you like it. Always try it on its own. I always recommend trying every ingredient on its own, just to get an idea, uh, of what it tastes like and what sort of, uh, taste or flavor it might lend to the food that you're preparing.