Black Salt Powdered
Black salt is a mined mineral salt which can sometimes be found in large, black crystalline chunks. The black salt we use in cooking is actually a pink powder and it has a distinct sulphurous aroma which dissipates to some extent during cooking.
Black salt goes well in vegetable dishes and with seafood. Chaat masala, an Indian spice blend, is dependent upon black salt, among other ingredients, for its characteristic aroma and flavour.
Kala Namak, a pungent smelling purplish or pinkish-gray rock salt used in Pakistan and regions of India. It is extracted from Himalayas and the salt ranges in north west of Pakistan.
Kala Namak is used extensively in South Asian cuisines of Bangladesh,India and Pakistan as a condiment or added to chaats, chutneys, all kinds of fruits, raitas and many other savory Indian snacks.
Chaat Marsala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma.
Other Common Names: Halite, Kala Namak
Chemical Name: Sodium Chloride (NaCl)
Health Benefits: Black salt is native to India. The presence of iron and minerals is responsible for it’s pinkish-gray hue. In Ayurvedic medicine, black salt is considered valuable in healing the internal lining of the digestive tract, and improving digestion, while decreasing flatulence and indigestion. It is also believed to be beneficial to soak in for beautiful skin, and to improve the healing of topical wounds and sprains. Black Salt is used extensively in Indian cuisine. Appreciated for it’s unique sulfur flavor, it is often used to mimic the presence and taste of hard-boiled eggs in vegan and vegetarian dishes.