Kala Namak or Black Salt is a special type of mineral salt. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste
There are three types of black salt: black ritual salt, black lava salt and black salt. Black ritual salt, also known as Witches’ Salt is not for eating. While kosher salt is used in purification and protection rites, black salt is used to drive away evil and negative energy. Black ritual salt is made from the scrapings of charred herbs, ash and iron at the bottom of the cauldron mixed with salt.
Black lava salt is black in color and is simply sea salt that is blended with activated charcoal. It has an earthy flavor and usually comes from Hawaii or Cyprus. You may see it labeled as Hawaiian Black Salt. It is usually used at the end of cooking as a finishing salt.
Black salt, also known as kala namak, is the one you keep seeing in all the vegan recipes. Kala namak, also called Himalayan Black Salt, is the one that will be the focus of this article.
Black salt is considered a cooling spice in Ayurveda medicine and is recommended for many health issues such as constipation, indigestion, heartburn, bloating, flatulence, goiter, poor eyesight and hysteria, according to the book “Herbs that Heal.” In Pakistan, black salt is sometimes recommended to people on low-salt diets due to hypertension because it’s believed to be lower in sodium content compared to regular table salt. Of course, the composition of Pakistani black salt varies quite a bit and depends mainly on whether it’s manufactured using traditional or modern techniques. Synthetically made black salt has a sodium content very near to regular table salt. Discuss your salt options with your doctor if you have high blood pressure.
Black salt is most popular in Pakistani markets and with Pakistani cooking. It is used Pakistani cuisine as a condiment, added to chaats (fruit glazes), Indian fruit salads, chutneys, raitas (which is plain yogurt with cucumbers and tomato), tasty salads and savory deep-fried Pakistani snacks. Black salt goes well in vegetable dishes and with seafood. Chaat masala, and Pakistani spice blend, is dependent upon Black salt, among other ingredients, for its characteristic aroma and flavor.
Pakistani Black Salt is also considered an appetizer, especially when a pinch of it is eaten with a slice of fresh ginger before a main meal.
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