Not all black salts are the same. There is Black Ritual Salt (to ward off bad spirit) which is not for eating, then there is Black Lava Salt (sea salt blended with activated charcoal) a simple condiment, and finally there is Himalayan Black Salt, also known as Kala Namak that will be talked about today.<\/p>\n
Black Himalayan Black salt is created from ancient rock salt from the Himalayan mountains. Commonly used in India, Pakistan, Bangladesh and Nepal. It is composed of sodium and other minerals that give Black Himalayan Salt its particular colour, taste and smell. <\/span><\/span><\/p>\n Raw pink Himalayan salt is fired in a furnace for 24 hours sealed in a ceramic jar with charcoal and traditional barks and herbs. The fired salt is then cooled and aged. This process transforms the salt to a dark black-purple colour and the naturally occurring sodium sulphate transform into the sulphurs with pungent taste and smell. <\/span><\/span><\/p>\n This salt is not black but rather a reddish-grey, When ground to a powder, the colour is purple-grey. Black and Pink Himalayan salt are not interchangeable as they have different health properties and very different taste smell. <\/span><\/span><\/p>\n Ayurveda or Ayurvedic medicine, classical Indian medicine, tells us that Black Himalayan Salt, Kala Namak as may therapeutic benefits. It is a rich source of iron, can treat flatulence and indigestion. Black Fermented Himalayan Salt is cooling and used as a laxative and digestive aid. <\/span><\/span><\/p>\n According to Ayurveda doctors, Black Himalayan Salt (Kala Namak) is the most beneficial form of salt because unlike common salt, it doesn’t increase the sodium content of blood and therefore recommended for patients with high blood pressure and low-salt eating dieters. It is also a rejuvenator while aiding digestion and improving eyesight. It is said to aid in digestion and soften the bowel.<\/span><\/span><\/span><\/p>\n BLACK HIMALAYAN SALT (Kala Namak) is a complex mineral compound with strong sulphur content. The flavour hits quickly then dissipates to leave a rich mineral salt taste. Chemically, black salt is <\/span><\/span><\/span>sodium chloride<\/u><\/span><\/span><\/span><\/a>, with iron, sulphurous compounds and trace minerals. <\/span><\/span><\/span><\/p>\n Culinary Uses<\/span><\/span><\/b><\/span><\/p>\n This salt has a pungent smell. This may seem strong when the container is first opened but when using a small amount in cooking this is mild and very satisfying in both smell and taste. <\/span><\/span><\/span><\/p>\n Himalayan B<\/span><\/span><\/span>lack <\/span>salt, <\/span>when in authentic Indian cooking, <\/span> is used extensively as a condiment or added to chaats, chutneys, raitas and many other savoury snacks. Chaat Masala<\/span> is dependent upon black salt for its characteristic aroma and flavour.<\/span><\/span><\/span><\/p>\n In Vegan cooking the sulphur in Black Himalayan salt give foods an egg depth and flavour similar to boiled eggs. When used in vegan dishes, it adds a richness and depth of flavour. <\/span><\/span><\/span><\/p>\n Black salt can be a great spice for many different foods; here are some uses for black salt:<\/span><\/span><\/span><\/p>\n Purchase Fine Himalayan Black Salt from Eclipse Organics here<\/a><\/p>\n Purchase Crystalized Pink Himalayan Salt from Eclipse Organics here<\/a><\/p>\n\n