Chaat Masala

Chaat masala's sourness comes from amchur and its sulfurous funk from kala namak (black salt) — together they create the addictive tang that makes Pakistani chaat so moreish. It is never cooked; it is always sprinkled raw at the end over fruit chaat, dahi bhalla, and gol gappay filling. Pakistani brands like Shan and National sell it, but Karachi street vendors often have proprietary blends kept secret.