Black salt in nutrition

Black salt originates from India, where it is called “KALA NAMAK”. It contains lots of iron, which makes it have a specific color.

As Ayurveda, the traditional Indian medicine says, black salt is recommended for people with high blood pressure, in “diets with little salt”, against flatulence and heartburn, and also as aphrodisiac. It smells of sulfur, similar to hard-boiled eggs.

What is the black salt?

Black salt (in Hindi “kala namak”) can be found in the central part of India. It is a special kind of the Indian volcanic mineral salt that contains the characteristic sulfur aroma. It contains lots of minerals, especially iron, which makes it reddish to dark purple in color.

It should be consumed by the people with high blood pressure and those who are on a diet with little salt, because it does not increase the amount of sodium in blood. It also reduces the feeling of bloating and heartburn. As it is known in Ayurveda, the traditional Indian medicine, black salt also has lots of therapeutic effects.

The production of black salt

Black salt is produced by cooking hard seeds of the plant Harad in salty water. After the water evaporates, all that is left are dark red to purple salt crystals. That’s where the name comes from. It becomes characteristically pink-grey color when it’s minced.

Black salt is irreplaceable in preparing vegetarian tofu omelet, vegetarian “egg salad”, and snacks.

What is black salt used for?

It is used for salting and spicing lots of dish, especially in South-Asian kitchen and is irreplaceable in preparing vegetarian tofu omelet, vegetarian “egg salad”, and snacks. It smells of sulfur, similar to hard-boiled eggs.

What are its benefits?

In Ayurveda it is also used as laxative and helps in digestion. It calms intensive gases. The plant seeds of harad are considered to be aphrodisiac and help with inflammation. The reason for it could be attributable to the sulfur compounds in harad which become a part of the black salt during the process of production. Kala namak is mostly used in the South Asian kitchen.

The cure for bloating and heartburn, helps in digestion, improves the eyesight, lowers high blood pressure and, in general, regulates the blood pressure.

Structure:

Sodium chloride (NaCl), Sodium sulfate (Na2SO4), Iron sulfide (FeSO4), Hydrogen sulfide(H2S) in traces.

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