In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today, he explores a savory super-ingredient to always keep in the pantry.
If there was one ingredient that I distinctly enjoyed from my parents’ kitchen growing up, it would be the salt kala namak. Sprinkling it over fresh fruit with red chile flakes or a bowl of yogurt with sweet tamarind chutney was delightful.
from Food52 https://ift.tt/3awQdNW
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