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Salt

SALT :

In Mangalore, as in many other regions, common table salt is predominantly used for daily cooking and seasoning purposes. However, there are also some traditional salts and salted products that are specific to the region. Here are a few examples:

1.    Crystal Salt: Crystal salt, also known as "Kallu Uppu" in the local language, is a coarse and unrefined salt that is commonly used in Mangalorean cuisine. It is obtained by evaporating seawater or brine in salt pans. Crystal salt retains some minerals and impurities, which give it a unique flavor.

2.    ROCK SALT:

Rock salt, also known as sendha namak or kallu uppu, is a type of salt that is commonly used in Mangalorean and Indian cuisine. It is a coarse salt that is typically unrefined and derived from mineral-rich salt deposits.

3.    Sea Salt: Sea salt, known as "Kadal Uppu" in the local language, is another type of salt used in Mangalorean cooking. It is obtained by evaporating seawater and has a slightly different flavor compared to crystal salt. Sea salt is often used as a finishing salt to sprinkle on dishes just before serving to enhance the flavors.

 

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