Description
400g of 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 slightly 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 salt are minimal and pose negligible health risks.
- This salt is often used by vegans to replicate the taste of eggs in various dishes.
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 are mixed with the rock salt in precise ratios and heated until melted. This liquid mixture is 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 to meet various preferences including lump granulated or fine forms.
When and Where to Use Black Salt?
This salt is commonly used in Asian countries for culinary and medicinal purposes as it aids digestion. It is also utilized in animal feed for digestive benefits.
Black salt is widely used in South Asian cuisines including in dishes from Bangladesh Nepal India and Pakistan. It serves as a condiment in chaats chutneys salads fruits raitas and various savory snacks. It is a key ingredient in chaat masala providing a 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 and relieve issues like flatulence and heartburn.
