kochen, essen und fotografieren
Frisch zubereitete Gerichte, ansprechend präsentiert
Kala Namak Das „schwarze Salz“, welches gemahlen eigentlich eine rosa Farbe hat, besteht grundsätzlich aus Kochsalz (Natriumchlorid). Durch Verunreinigungen erhält es seinen Typischen Geschmack, Geruch und Farbe. Es wird aus Vulkanischen Gesteinsschichten gewonnen.Es riecht und schmeckt eher unangenehm schwefelig bitter. weiterlesen Gewürze: K→
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