what is also called net's tongue and used in the garnish À la zingara?
À la zingara In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.
Kala namak Kala namak (Urdu / Hindi) or bire noon (Nepalese; literally "black salt") is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as "Himalayan black salt", "Sulemani namak", "bit lobon", "kala noon", or "pada loon". It is found mostly in the Himalayas.