Can I use this salt 1:1 in place of regular salt in recipes?

Treating kala namak as a direct swap for table salt will overwhelm most dishes. Its sulphur compounds deliver a concentrated, eggy, smoky punch that works brilliantly in small doses — think a pinch on a finished tofu scramble, a dash in vegan mayo, or a sprinkle on watermelon-chaat — but becomes unpleasant if used to salt pasta water, bread dough, or a Sunday roast. A practical rule: replace only the final "pinch to taste" stage of a recipe with black salt, keeping your bulk seasoning (cooking water, marinades, brine) as regular salt. In traditional South Asian recipes like chaat masala or jaljeera, the blend is calibrated for black salt's intensity; follow those ratios rather than improvising. Because it's still high in sodium, the same moderation guidelines apply — it's not a low-sodium alternative, just a differently flavoured one.