Why Kajol always carries ‘kaala namak’ with her

People often carry something to munch on in their bags. For some, it might be sour candies, trail mix, fruits, or even chips, but for Kajol, it is the Indian kitchen staple kaala namak or black salt. In an interview with Curly Tales, the Kuch Kuch Hota Hai actress revealed, “I love to carry kaala namak. That’s one thing I always have with me,” explaining how she instinctively reaches for it while travelling. “Sometimes I feel the salt in food is less. Kaala namak has a taste to it; a flavour that normal salt does not have. You can put it on chips, you can put it on all your favourite food.”

What sounds like a small, almost quirky travel habit is actually deeply relatable — and surprisingly functional. According to Aditi Prasad Apte, Senior Clinical Nutritionist at Aster RV Hospital, kaala namak has long been used as a quick, natural fix for common travel discomforts.

Usually craving for or excessive consumption of kaala namak does not indicate a serious deficiency, however, it might sometimes point out dehydration (Image: Wikimedia Commons)

“During long road trips, people often experience nausea, acidity, gas or even vomiting. Kaala namak helps improve digestion, reduces the feeling of fullness, and eases stomach discomfort. Its salty-sour taste can rapidly control motion sickness and loss of appetite,” she said. Mixed with water or lemon, it can also support hydration — especially in hot weather — making it an easy-to-carry alternative to medication for mild issues.

Kajol’s point about flavour is also spot on. Kala namak’s distinct sulphur-like, tangy profile does something regular salt simply can’t. “It adds a taste lift,” says Apte. “Even a small pinch can make fruits, salads, curd, buttermilk, chaat and snacks more exciting. It balances sweetness and blandness beautifully.” That’s also why it’s popular in vegan cooking — it mimics an egg-like taste without adding fat or spice.

However, like all good things, mindfulness matters. Apte advises using kaala namak as a finishing salt, added after cooking or just before serving, so its aroma and flavour shine without overpowering the dish. “Start with a very small pinch, taste, and then add more if needed. Storing it in an airtight container is important to preserve its quality.”

Craving kaala namak doesn’t usually signal a serious deficiency, but frequent use during travel may reflect dehydration, low electrolytes, stress, or digestive discomfort. Overuse, however, can backfire. Excess sodium may cause bloating, water retention, raised blood pressure, or acidity — especially if water intake is low.

For Kajol, it’s about flavour and familiarity. For nutritionists, it’s about balance. Kaala namak, it turns out, works best when used thoughtfully — just enough to comfort both the palate and the stomach.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.