Description
100g Cooking Black Salt in resealable pouch grain size 1-2mm.
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 provides the salty flavor.
- Iron sulfide contributes to the dark violet color.
- Sulfur compounds impart a savory taste and a distinctive smell with hydrogen sulfide being the most notable.
- 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 is reminiscent of rotten eggs and boiled milk. This salt is favored by some vegans for dishes that replicate the taste of eggs 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 like pepper rosemary rue cinnamon and others are mixed with the rock salt in precise ratios. The mixture is melted at high temperatures then poured into smaller vessels to cool and solidify. Once solid the black 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 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. Chaat masala a popular Indian spice blend relies on black salt for its unique sulfurous aroma. 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 to treat goitres.
