Kala Namak also known as sulemani namak, black salt, kala loon, sanchal or black Indian salt, is a salty and pungent-smelling condiment used in South Asia. The condiment is composed largely of sodium chloride with several impurities lending the salt its colour and smell. The smell is mainly due to its sulfur content.
How is made?
The raw material for producing kala namak was originally obtained from natural halite from mines in Northern India and Pakistan in certain locations of the Himalayas salt ranges, or from salt harvested from the North Indian salt lakes of Sambhar or Didwana.
Traditionally, the salt was transformed from its raw natural forms into commercially sold kala namak through a reductive chemical process that transforms some of the sodium sulphate in the raw salt into pungent hydrogen sulfide and sodium sulfide. This involves firing the raw salts in a furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, aamla, bahera, babul bark, or Sajji. The fired salt is then cooled, stored, and aged prior to sale. Kala namak is prepared in this manner in Northern India with production concentrated in the Hisar district, Haryana. The salt crystals appear black in colour, and are usually ground to a fine powder which is pink in colour.
Although the kala namak can be produced from natural salts with the required impurities, it is common to now manufacture it synthetically. This is done through combining ordinary sodium chloride admixed with smaller quantities of sodium sulphate, sodium bisulphate and ferric sulphate, which is then chemically reduced with charcoal in a furnace. Reportedly, it is also possible to create similar products through reductive heat treatment of sodium chloride, 5-10 percent of sodium carbonate, sodium sulphate, and some sugarIndian Black Salt. The typically made salt is also high in iron and lots of other vitamins. Modern manufacturing processes could make the salt synthetically, which looks just like the traditional form, but it offers less nutrient content.
Indian black salt comprises primarily regarding sodium chloride, that is the main element of table salt, and know impurities that include sulfates, sulfides, straightener and magnesium. The salt chloride supplies the salty style, the straightener sulfide gives its pinkish-grey color and also the hydrogen sulfide gives its special smell. Hydrogen sulfide is also one of several causes regarding rotten egg cell odor, although Native indian black salt is often said in order to resemble the particular smell regarding boiled egg cell yolks.
Indian blacksalt is regarded as a cooling down spice in ayurvedic medicine and it is recommended for most health issues like:
- upset stomach
- very poor eyesight
Many use kala namak in warm bath water, replicating the hot thermal springs found around the world. The salt and sulfur content not only reportedly alleviate aches and pains, but also act as a natural disinfectant. Individuals use the aromatic sulfur and salt water to heal topical inflammation and infections. Cultures may also use the pungent mixture for clearing and enhancing healing of the respiratory tract.
DO NOT OVERUSE BLACK SALT!!!
Finally, Even though it is a remedy for constipation, but too much of its use may end up with diarrhea or loose motion. Hypertensive patients are also advised to use black salt instead of common salt.Again, too much of use may cause low BP.
By the way, you should not use this article for medical or legal purpose. It is given for the general knowledge. The information given here may not have proved clinically.
Food preparation Benefits
It is used to impart the special characteristic flavor to the tangy fresh salads called Chaats. It is also regularly used in small quantities in chutneys, raitas, pickles and many other savory Indian snacks, adding a very different flavor than just using regular salt. Try sprinkling it on fresh cut fruit such as apples and bananas for a delicious treat. Can also be used to replace sea salt or normal common salt .
As Ayurvedic Medicine
Ayurvedic medicine practitioners consider kala namak, also known as black lava salt or sanchal, a cooling spice that individuals often use to regulate electrolytes or the gastrointestinal tract. Containing a number of minerals, people also generally use the volcanic salt to improve anemia. People frequently drink the mineral combined with fluid, but also sprinkle the powdered crystal on food or add the salt to bath water.