Black salt kala namak 25g

Ingredients: black salt. Unprocessed. Does not contain anti-caking agents.

You will receive the ordered product in 1 package as much as you need, if you specify 2x25g, then you will receive 50g of the product in 1 package.

May contain traces of cereals containing gluten, peanuts and other nuts, sesame and soybeans. Made in Poland.
Manufacturer: KALA NAMAK

In the Himalayas, not only the well-known pink Himalayan salt is mined, but also kala namak – black Ayurvedic salt, which is very popular in India but less known in the West. In its ground form, it is grayish-pink, and it gets its name – black – from its dark burgundy-purple hue, which unground crystals have. Kala namak contains less sodium chloride than table salt, as it is rich in other minerals. For example, iron gives it its color, and sulfur gives it its hard-boiled egg-like aroma (just like the eggs themselves). Kala namak also contains 3-5 times more potassium and calcium than regular table salt.

Kala namak is a typical ingredient in the Indian spice mixture chaat masala, and the salt itself is often used to season street food snacks, chutneys, curries (chicken, fish, lentils) and raita (a yogurt-vegetable mixture). A pinch of kala namak is often sprinkled on fresh fruit such as mango, watermelon or strawberries.

Kala namak is very popular in Ayurvedic cuisine - as a cooling agent, promoting bowel movements, stabilizing the nervous system and mood, improving digestion, without irritating the stomach (for example, in the case of gastritis), in the composition of the preparation Tripahala, etc. Like Western medicine, Ayurveda also indicates that salt with a reduced sodium content is recommended. In the West, kala namak salt is popular in vegetarian and vegan cuisine, because it allows you to imitate the taste of eggs - in various mayonnaise-like sauces, cold soups, nettle and sorrel soups, rasola-type salads, etc.

Because of this egg-imitating property, people with egg allergies can also enjoy their favorite flavor by adding kala namak salt to their food. When kala namak is heated (used in hot dishes), the sulfur aroma mostly disappears, leaving an umami note (a note of satiety, pleasure, and rich flavor) in the taste.

Try kala namak as a sprinkle on homemade popcorn, in a refreshing kefir drink in the summer (kefir, mint, cumin, kala namak), in Indian dishes, or as a substitute for hard-boiled eggs. Experience a new flavor by sprinkling a pinch of kala namak on a piece of fresh fruit just before you put it in your mouth.

Like Western medicine, Ayurveda also suggests that reduced-sodium salt is preferable to table salt for people with high blood pressure.

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Himalayan natural salt was formed 500 million years ago in places where there used to be a sea (at a depth of 300-600 m, thus not exposed to the environment). 100% natural, raw, unrefined salt is not chemically purified and does not contain preservatives or additives. Black salt (known as Kala Namak or Sanchal in Hindi) is a special type of Indian volcanic rock salt. In fact, this salt is pinkish-purple - grayish. It has a distinctive sulfur mineral smell, but it quickly disappears when in contact with food.

Black salt is extracted from volcanic regions in Pakistan and India. In Indian cuisine, black salt is used as a spice and adds a distinctive flavor to spicy fresh salads called "chaats" and also to fresh chutneys, snacks, marinades, raitas (yogurt-based salads) and many other spicy Indian dishes. Sometimes black salt is used to add flavor to cool summer drinks, such as the popular cumin-flavored drink - Jal Jeera.

This salt is pink because, when it was deposited on mountain rocks, it mixed with volcanic magma. Himalayan salt is known for its unique composition and set of useful trace elements. For many centuries, doctors have used this salt to treat countless diseases. Doctors were aware that the healing power, which contains mineral energy information, is concentrated in crystalline salt. Black salt is rich in iodine, potassium, fluorine, sulfur, iron and other trace elements. Due to its rich natural composition, the salt is not so salty to the taste and at the same time more useful. It has a unique, specific aroma, reminiscent of the aroma of boiled egg yolk. It can replace sea and cooking salt in any dish where salt is added. Although it is called black salt, it has a reddish-brown color because it contains various minerals and iron. Black salt has a lower NaCl content than regular table salt, so it is healthier for joints in terms of salt deposition.

When used in normal amounts, black salt does not prevent fluid from leaving the body, as other types of salt do. According to Ayurveda, an ancient medical science, black salt contains the elements of water and fire, therefore it promotes clarity of intellect and enhances intestinal peristalsis, and also acts as a mild laxative.