Why does this Himalayan black salt smell like boiled eggs and sulphur, and is that normal?

The aroma you notice when opening or dissolving Planeta Zdorovia Himaalaja must lauasool comes from naturally occurring sulphur compounds, including traces linked to the familiar mineral smell of this salt type. This is normal and not a sign of spoilage; it is the same characteristic that makes kala namak different from regular table salt.

Because the scent is strong, it is useful to expect it before first use so it does not surprise you. The smell carries into the flavour: the salt gives a savoury, slightly sulphurous, egg-like note that works well in plant-based cooking, such as tofu, chickpea flour dishes, sauces or sandwich fillings where a boiled-egg impression is wanted.

If you are sensitive to strong sulphurous flavours, start with a very small pinch and taste before adding more. Those who dislike the mineral smell may prefer to use it only in cooked or mixed dishes rather than sprinkling it on finished food, since heat and blending soften the perceived aroma.