Sulfur - an acquired taste?

[Columba]

Recently bought 9.5 oz bottle of Artisan Salt - Kala Namak, black mineral salt - fine. Love the pink and black color, but should have read the fine print on the back, "...used in authentic Indian Cuisine. The distinctive smell and flavor of eggs makes this salt unforgettable."

The flavor is sulfur through & through.

No way I can finish the bottle in a lifetime.

But it got me to wondering, is sulfur a flavoring agent in different cuisines? What dishes require sulfur as a sixth taste after sweet, sour, salty, bitter and spicy?

Any details or thoughts welcome. Thanks.

It's wonderful to consider a new flavor.

[Paulustrious]

I like the flavour of sulphurous mineral waters. Other people hate them. Ones I particularly remember are from Llandrindod Wells, Bath, Vichy and a very powerful Italian one that I cannot remember the name of.

I find it pointless drinking bottled water unless it tastes of something.

[Fuller]

Ahhh, the Kala Namak. Truly an amazingly different flavor isn't it? Can't tell you much about it's use, but it's like nothing I've ever used before.

[boogiebaby]

Kala Namak isn't used like salt in Indian foods. You use it as an enhancer. I've mostly seen it used on various chaats -- you sprinkle a pinch on your chaat along with chaat masala and red chilli powder.

[luckyfatima]

Kala namak is used sparingly, just a sprinkle, to enhance fruit and fruit salads. It is also used in chaats, just a sprinkle. It is the main provider of saltiness only in the green liquid dipping water in gol gappay (pani puri). Next time you have some oranges that are a little tart, or maybe a little overripe, springle them very lightly with a dash of kala namak and a dash of black pepper. It will make them taste luscious.

[Fuller]

Very interesting guys, thanks!