Kala namak/Black salt

Name : Kala namak/Black salt

Shelf life (Best Before) : 36 Months

Net Quantity (N) : 1

Veg/NonVeg : Veg

Weight : 500gm

Kala Namak (Black Salt) is a type of rock salt commonly used in South Asian cuisine and Ayurvedic medicine. Despite its name, kala namak has a pinkish-brown hue when ground into powder, and its crystals are dark purple or black. It is known for its distinctive sulfurous aroma and flavor, often compared to that of boiled eggs, which comes from its sulfur content.

Key Features :  

Composition : Primarily composed of sodium chloride, with trace minerals like iron, magnesium, and sulfur compounds, giving it its unique taste and color.

Appearance : Dark crystalline form, with a pinkish to light purple shade when ground.

Flavor Profile : Pungent and tangy with a strong umami character due to its sulfur content.

Culinary Uses :  

Widely used in chaats, chutneys, and raitas in Indian cuisine.

A common ingredient in vegan recipes to mimic the eggy flavor in dishes like tofu scrambles.

Used as a seasoning in beverages such as jaljeera and lassi.

Health Benefits in Ayurveda :  

Believed to aid digestion and relieve bloating.

Used as a remedy for heartburn and indigestion.

Considered cooling in nature and is often recommended in summer to balance body heat.

Interesting Fact :  

Despite being called "black salt," kala namak is distinct from regular black salt used in Western cooking, which typically refers to Hawaiian black salt infused with activated charcoal.

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Country of Origin : India