How does Himalayan black salt taste compared to regular table salt or pink Himalayan salt?

Himalayan black salt (kala namak) tastes fundamentally different from both table salt and pink Himalayan salt. While table salt is pure sodium chloride and pink salt adds only a mild mineral note, black salt contains natural sulphur compounds that give it a pronounced aroma often described as egg-like, smoky, and savoury (umami). This means you don't use it the same way: a pinch finishes a dish rather than a spoonful seasons a pot of water. In vegan cooking, that sulphurous note mimics the flavour of eggs in tofu scrambles, chickpea flour omelettes, or vegan mayo. In South Asian cuisine, it's a key ingredient in chaat masala, chutneys, raitas, and fruit salads where its pungency balances sweetness and acidity. Because the flavour is intense, start with much less than you would regular salt — you can always add more, but you can't remove it.