Description
5Kg black salt in a resealable pouch.
This black salt is derived from natural rock salt sourced from the Himalayas. 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 smell 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 smell of hydrogen sulfide is reminiscent of rotten eggs and boiled milk. This black salt is favored by some vegans for its ability to replicate the taste of eggs in various 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. The large chunks are broken down 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 catering to various preferences for 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 an edible salt due to its digestive properties and it is also utilized in some medicinal applications. It is beneficial for animals as well particularly for digestion.
It is widely used in South Asian cuisines including those of Bangladesh Nepal India and Pakistan as a condiment in chaats chutneys salads fruits raitas and many savory snacks. Black salt is a key ingredient in chaat masala providing its characteristic sulfurous aroma. Those unfamiliar with black salt may find its scent similar to that of rotten eggs. Additionally it is regarded as a cooling spice in Ayurveda used as a laxative and digestive aid and is believed to alleviate flatulence and heartburn. In some regions it is also used to treat goitres.
