Kala Namak originally comes from India and is widely used there and in other South Asian countries. Although its name is black salt, it has a more reddish-dark purple color, mainly because of its iron.
Indian black salt, also called Sanchal, is a type of Indian volcanic rock salt common in dishes in India, Pakistan, and other Asian countries. The salt has a very distinctive sulfur odor and smells like hard-boiled egg yolks. According to Ayurvedic medicine, its health benefits are numerous.
Kala Namak is particularly popular in vegan cuisine because it offers an exceptional taste. Therefore, the black salt from Asia should not be missing in your kitchen.
What you need to know about the unique salt from India.
Origin and use
Indian black salt has many names, including Himalayan black salt, Sulemani Namak, and Kala Loon. The original sodium chloride is heated to extremely high temperatures and mixed with Indian spices and herbs, including the Harad fruit seeds, which contain sulfur. Also, it contains traces of sulfates, sulfides, iron, and magnesium, all of which contribute to the salt’s color, smell, and taste.
Indian black salt has been used as a spice in Asian countries around the Himalayan mountains for many centuries. It came initially from either natural mines in northern India and Pakistan or the surrounding salt lakes of Sambhar or Didwana.
Indian black salt is mainly sodium chloride, which is the main ingredient in table salt. Other components include sulfates, sulfides, iron, and magnesium. The sodium chloride provides the salty taste, and the iron sulfide gives it its pink color, while the hydrogen sulfide gives it its characteristic odor. The latter is also one of the causes of the egg smell.
By the way: There are also other kinds of black salt – for example, black volcanic salt from Hawaii. It is entirely black (and not dark red) and does not have the typical egg taste.
Indian black salt you can find abundantly in Indian food, including chutneys, yogurts, salads, and all types of fruit salads. The vegans appreciate it because the black salt mimics the taste of eggs in tofu and other vegetarian dishes. You can also use it to flavor your cool drink during the hot summer months, which is a handy way to replace sodium lost through excessive sweating.
If you season smoked tofu with it, it is ideal as an egg substitute. You can use it like nutritional yeast and sprinkle it on popcorn or kale chips for a unique, savory experience. Kala Namak also goes well with avocado bread. Indian cuisine uses it for masala, chutney, or raitas. You can also season Fruits, vegetables, curries, or fruit drinks for an incredible taste experience.
Kala Namak is healthy
In the Ayuverdic diet it is known and widespread worldwide as a cooling spice. As a medical home remedy, the use of Kala Namak is, for example, for digestive complaints, especially constipation, but also heartburn and flatulence. Using Kala Namak salt with your meals will improve your digestion and better metabolizes the food.
For those affected by diseases such as hypothyroidism, Kala Namak is enjoyable as a non-iodized salt.
Black salt is good for weight loss because it dissolves and breaks down accumulated fats and waste products. It is also why Kala Namak is an essential part of the Ayurvedic diet and slimming products.
You can find Kala Namak in Indian stores and organic markets.
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