Thursday, 9 April 2009

Black Salt

What is Black Salt:
Black Salt is known as Kala Namak in Hindi. It is a special type of unrefined Indian Mineral Salt with a distinctive sulfurous flavor rather like hard boiled egg.

Black salt or Kala Namak is not black, but more a purple-ish/pinkish grey , because of the presence of trace minerals and iron.

It is mined from the volcanic regions of Pakistan and India Black salt is mined in India.

Chemically, black salt is sodium chloride, with iron, sulfurous compounds and trace minerals.

It is not interchangeable with sea salt or table salt because of it's distinct flavor.
Benefits of Black Salt:

According to India's classical medical science, Ayurveda, black salt is full of therapeutic benefits.

Black salt is the most beneficial form of salt because unlike ordinary salt, they don't increase the sodium content of blood and are therefore recommended for patients with high blood pressure and low-salt eating dieters.

It is also a rejuvenator while aiding digestion and improving eyesight. It is said to aid in digestion and soften the bowel.

Black salt is considered a cooling spice in ayurvedic medicine and is used as a laxative .
It is also believed to relieve flatulence and heartburn.

Culinary Use:

Black salt is appreciated by vegans in dishes that mimic the taste of eggs. It is used, for example, to spice tofu to mimic an egg salad

Black Salt is used in Indian cuisine as a condiment and adds its distictive flavour to tangy fresh salads called 'chaats'.

It is also regularly used in small quantities in chutneys, raitas ( yogurt based salads), pickles and many other savory Indian snacks, adding a very different flavor than just using regular salt.

It is sometimes used to flavour tall summer cool drinks like the famous cumin-scented Jal Jeera and Butter Milk.

Eating fresh cut fruits such as apples and bananas after sprinkling black salt makes them more delicious and digestive.

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