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Black Salt (known as Kala Namak or Sanchal in Hindi) is a special type of Indian
volcanic rock salt. It is actually purple-ish/pinkish grey rather than black and
has a very distinctive sulfurous mineral taste.
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It is mined from the volcanic regions of Pakistan and India.
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Black Salt is used in Indian cuisine as a condiment and adds its distictive flavour
to tangy fresh salads called 'chaats', and also in fresh chutneys, snacks, pickles,
raitas (yogurt-based salads) and many other savoury Indian items. It is sometimes
used to flavour tall summer cool drinks like the famous cumin-scented Jal Jeera.
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According to India's classical medical science, Ayurveda, black salt is full of
therapeutic benefits. It is rich in iron, and is a cure for flatulence and heartburn.
According to Ayurveda doctors, sea and especially rock salt are the most beneficial
forms 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. It
is also a rejuvenator while aiding digestion and improving eyesight.
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