Description
1Kg Cooking Himalayan Black Salt in resealable pouch grain size 1-2mm.
This black salt is derived from natural Himalayan rock salt sourced from Pakistan. 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 gives the salt its characteristic salty flavor.
- Iron sulfide contributes to its dark violet color.
- Sulfur compounds impart 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 reminiscent 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 eggs.
How is Natural Black Salt Made?
Natural rock salt is extracted from salt mines in Pakistan. Large chunks are broken down and placed in a furnace. Specific herbs like pepper rosemary rue cinnamon and harad 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 (30-40 kg each) 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 catering to preferences for lump granulated or fine forms.
When and Where to Use Black Salt?
This salt is commonly used in various Asian countries for culinary and medicinal purposes known for its digestive properties. It is also utilized for animal digestion.
Black salt is widely used in South Asian cuisines particularly in Bangladesh Nepal India and Pakistan. It serves as a condiment in chaats chutneys salads fruits raitas and various savory snacks. Chaat masala a popular Indian spice blend relies on black salt for its distinctive sulfurous aroma. Those unfamiliar with black salt may find its scent similar to that of rotten eggs. Additionally it is valued in vegan cooking for mimicking egg flavors.
In Ayurveda black salt is considered a cooling spice and is used as a laxative and digestive aid. It is believed to help alleviate flatulence and heartburn and is used in Jammu for treating goitres.
