Black salt as a spice and medicine |
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Black salt, also known as Kala Namak and Sanchal, is a special type of Indian volcanic rock salt.
Despite of its name, black salt is not really black. It has purple colour and a characteristic odor of sulfur, which is very similar to the smell of cooked eggs.
It is obtained from the volcanic areas of Pakistan and India.
It is used in Indian cuisine as a spice that gives a specific flavor to salads, snacks and other Indian dishes.
This spice is also very popular in the western world, particularly among vegans and vegetarians.
It is often used in dishes that mimic the taste and smell of eggs. For example, it is added to the tofu or paneer, which are then used in dishes instead of eggs.
According to Indian medical science, Ayurveda, black salt is a very healthy food.
Ayurveda believes that black salt:
- is a good source of iron
- improves digestion
- helps prevent bloating and constipation
- prevents heartburn
- improves vision
- rejuvenates the body
According to Ayurvedic doctors, unprocessed sea salt and notably rock salt are best for health.
Unlike ordinary salt they do not increase the sodium content in the blood and are therefore especially recommended to patients with high blood pressure.
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