Description
1Kg of black salt in a resealable pouch.
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 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.
- While hydrogen sulfide can be toxic in high concentrations the levels present in this salt are minimal and considered safe for consumption.
- 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 mines and then broken into smaller pieces. These pieces are placed in a furnace where specific herbs are added in precise ratios. The mixture is heated until it melts then poured into smaller vessels to cool and solidify. Once solid the black salt is removed and can be processed into various forms including lumps granules or fine powder.
When and Where to Use Black Salt?
This salt is commonly used in Asian cuisines for various purposes including as a digestive aid and in some medicinal applications. It is particularly popular in South Asian countries such as Bangladesh Nepal India and Pakistan where it is added to chaats chutneys salads fruits raitas and other savory snacks. It is a key ingredient in chaat masala providing a distinctive aroma reminiscent of hard-boiled eggs. Additionally in Ayurveda it is regarded as a cooling spice and is used to aid digestion relieve flatulence and treat heartburn.
