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Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, iron sulfide and hydrogen sulfide

Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight bitter taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell.

Although hydrogen sulphide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible.

Certain sources report that kala namak are created by evaporation of brine which has been boiled with harad seeds, others indicate that it is a natural halite mined from the ground. The salt crystals appear black in colour, and are usually ground to a fine powder which is pink in colour.