Also Known As
Kala Namak, Sanchal powder
It is a pinkish-gray volcanic rock salt mined in Darjeeling, India. It is a mineral largely composed of sodium chloride and its odoriferous nature is due to sodium sulphide, which adds to the special taste of eggs.
How to Select
It is available in almost all Food shops, Grocery shops. Ensure that there is no moisture in the pack, as it may turn into blocks. Purchase the dry, finely powdered, packaged ones. It is recommended to buy and store few small packs instead of one big pack to avoid hydration when open.
· It is used as a condiment in preparing various chaats, raitha, chutneys, etc.
· It is also mixed in preparing snacks like the mint flavoured panipuri as one of the key ingredients.
· As a flavoring agent, many Indian deep fried snacks are sprinkled with black salt due to its characteristic sulfurous sour flavor.
· The chaat masalas available in various brands in market have black salt holding the main ingredient along with other spices.
How To Store
The salt tends to moisten faster due to hydration. Hence ensure that once the pack is opened, store it in a dry vacuum container of glass or plastic. Always lid the container tight once opened. Do not use a wet spoon to remove the salt from the container, else it will harden and turn into blocks over a period.
· Since the sodium levels in Black Salt is less as compared to Table salt, it is prescribed to patients with high blood pressure or those on low salt diets.
· It is also known for comforting intestinal gas trouble.
· Black salt is considered as a cooling spice in ayurveda, thus helps treat heartburn.
· It is used as a laxative and digestive aid.