Description
10Kg Cooking Black Salt in resealable pouch grain size 1-2mm.
This black salt is derived from natural rock salt sourced from the Himalayan region. It primarily consists of sodium chloride along with trace amounts of sodium sulfate sodium bisulfate sodium bisulfite sodium sulfide iron sulfide and hydrogen sulfide.
- Sodium chloride contributes to the salty flavor.
- Iron sulfide gives the salt its dark violet color.
- Sulfur compounds provide a unique savory taste and a distinctive aroma with hydrogen sulfide being the most notable contributor.
- Acidic bisulfates and bisulfites add a mildly sour flavor.
Although hydrogen sulfide can be toxic in high concentrations the levels present in this black salt used for culinary purposes are minimal making it safe for consumption. The aroma is often compared to that of rotten eggs and boiled milk. This salt is favored by some vegans for its ability to replicate egg flavors in dishes such as seasoning tofu or avocado to create egg salad or deviled egg alternatives.
How is Natural Black Salt Made?
Natural rock salt is extracted from salt mines. The large chunks are crushed into smaller pieces and placed in a furnace. Specific herbs such as pepper rosemary rue cinnamon and others are mixed with the rock salt in precise ratios. The mixture is then melted at high temperatures. Once liquefied it is poured into smaller vessels and allowed to cool solidifying over several hours. The solidified salt is then removed from the vessels and broken into smaller pieces. Different grades of black salt are produced to meet various preferences including lump granulated or fine forms.
When and Where to Use Black Salt?
This black salt is commonly used in Asian cuisines for various purposes including as a digestive aid and in some medicinal applications. It is also utilized for animal digestion.
It is widely used in South Asian dishes from Bangladesh Nepal India and Pakistan as a condiment enhancing chaats chutneys salads fruits raitas and various savory snacks. Black salt is a key ingredient in chaat masala providing its characteristic sulfurous aroma reminiscent of hard-boiled eggs. Those unfamiliar with black salt may find its scent similar to that of rotten eggs. Additionally it is recognized in Ayurveda as a cooling spice serving as a laxative and digestive aid and is believed to alleviate flatulence and heartburn. In Jammu it is used for treating goitres.
