The Black salt, also known as Kala Namak, is a type of rock salt. The black salt is found mostly in Himalayas Region. The Black salt is produced from mines in Bangladesh, India, Nepal, and Pakistan. This Salt is mainly harvested from the Sāmbhar Salt Lake of North India and the Mustang district of Nepal.
The Black Salt has been used as a condiment for many years in Asian countries. The Salt has processed with heat, charcoal and plant material, which yielded a dark crystal-rich compounds. In modern time, this salt is also manufactured synthetically, but it has less mineral content. The Black Salt consists of sodium chloride with several other components lending the salt its color and smell. Sodium Chloride provides a salty taste and iron sulfide provides its dark violet hue. Moreover, the other sulfur compound gives the black salt a savory taste as well as a highly distinctive smell. It often resembles the smell of rotten egg.
Black Salt can be stored in an airtight container away from moisture, heat, and sunlight. Then, they will retain their flavor for about one year.
The Black salt is extensively in South Asian Cuisine. Black salt is added to Salads, Yogurts, Pickles, Fruit salads, Chaats, Chutneys, all kind of fruits, raitas and many other savory Indian snacks. It is used as a laxative and digestive aid in Ayurveda.
There are many Health’s Benefits mentioned below,
Shape: Rock type
Color: Dark Violet to Pink
Taste: Salty and Savory