Through a vegan "scrambled eggs" -recipe I became aware of Kala Namak. As described, it may give the food a flavored "eggs". However, it does not taste like rotten eggs often described in his body. Since buying this product I use my previously almost acclaimed Himalayan salt only for large stews or similar .. A slightly damp fingertip of them - and friends and colleagues succumb to the "Oh-what-effect" or "Wauowwhh" ;-) Salt is not salt! (Certainly no aluminum contaminated discounter salt). Even on a busy bread-sandwich is the salt of a treat. Tip: attach In warm / hot dishes the salt just before serving, otherwise the flavor fades.