Description
2Kg 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 salty flavor.
- Iron sulfide contributes to 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.
- While hydrogen sulfide can be toxic in high concentrations the levels present in this salt are minimal and pose negligible health risks.
- This salt is often used by vegans to replicate egg flavors in dishes like tofu or avocado salads.
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 such as 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 to cool and solidify. After several hours the solidified salt is removed and broken into smaller pieces. Different grades of black salt are produced catering to various preferences for lump granulated or fine forms.
When and Where to Use Black Salt?
This salt is commonly used in Asian countries for various purposes including as an edible salt due to its digestive properties and in some medicinal applications. 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 characteristic aroma reminiscent of hard-boiled eggs. Those unfamiliar with black salt may find its scent similar to that of rotten eggs. Additionally it is valued in Ayurveda as a cooling spice believed to aid digestion relieve flatulence and alleviate heartburn. In Jammu it is used as a remedy for goitres.
