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Black salt
Popular Indian condiment, which, along with spices, reached the West (though much later) and strengthened its position there. Black salt has a high mineral content, especially iron. This is what determines its color. By the way, is not black, but rather brownish, purple, Burgundy with a gray tint. Black salt (or kala namak – Beng.) is a natural untreated salt, mineral mixture, in which sodium chloride is just one of the components.
In some samples there are shades of pink and beige, depending on origin and purity. Aroma, like taste, black salt might at first seem repulsive. She has a volcanic smell, with a distinct note of sulfur, asafetida and dry garlic. The taste is less salty than any other salt, and may cause a metallic aftertaste.
When heat treatment the whole bunch becomes a little sweeter and turns into soft, smelling of earth mixture. Low content of sodium chloride in the composition Kala namak makes it a little “safer” salt counterparts. It is not so much deposited in the joints, no water retention in the body. Iodine, potassium, sulfur, iron and other trace elements beneficial effect on intestinal peristalsis, improve digestion.
Source: /users/117
In some samples there are shades of pink and beige, depending on origin and purity. Aroma, like taste, black salt might at first seem repulsive. She has a volcanic smell, with a distinct note of sulfur, asafetida and dry garlic. The taste is less salty than any other salt, and may cause a metallic aftertaste.
When heat treatment the whole bunch becomes a little sweeter and turns into soft, smelling of earth mixture. Low content of sodium chloride in the composition Kala namak makes it a little “safer” salt counterparts. It is not so much deposited in the joints, no water retention in the body. Iodine, potassium, sulfur, iron and other trace elements beneficial effect on intestinal peristalsis, improve digestion.
Source: /users/117
