Ayurvedic black salt, also known as Kala Namak, is a special rock salt from the Ayurvedic tradition that is used in place of salt or as an aromatic spice. Due to the sulphur compounds present in black salt, it has a strong aromatic flavour that gives a perfect finishing touch, especially to any Asian cuisine.
The rock salt crystals are directly ground, thus preserving many valuable ingredients. It is then heated for several hours in heavy earthenware pots along with the precious Ayurvedic fruits Amla and Haritaki. The valuable ingredients of the fruit are combined with the salt to form reddish-brown, sulphur-scented crystals. The salt is natural and rich in essential minerals.
Black salt (Kala Namak) is a volcanic rock salt that has been used in ancient India and other Asian countries. This type of salt has a brownish grey colour (sometimes greyish brown or dark purple) and a pungent smell reminiscent of boiled eggs. It has a salty taste, but is different in strength from ordinary salt, and adds the taste of boiled eggs to dishes.
Black salt is widely used in Indian cuisine, but it can also be used in other dishes where it will give a unique and original flavour. i is found in India and is widely used as a spice in Indian cuisine. Black salt is used in salads, chaats (an Indian dish), raitas (an Indian dish) and many other spicy Indian dishes.
Ground black salt has a beautiful pink colour, but when added to a hot dish it turns black, hence the name black salt.
Iron sulphate gives black salt its dark purple hues. Hydrogen sulphate gives a special savoury aroma and flavour to dishes.
Black salt is extracted from ancient volcanoes and is widely used in the cuisines of India, Pakistan, Japan, France and South Asia.
It is ideal for all sports and strenuous physical activity. Normal amounts of black salt do not retain water in the body and are much less likely to settle in the joints.
Kala namak salt is appreciated in vegetarian and vegan cuisine, especially when it is desired to give an egg flavour to dishes such as tofu or salads.
Uses:
Ayurvedic black salt is ideal for seasoning soups, vegetable dishes, sauces and salads. Use it in addition to regular table salt and add it after cooking to preserve the ingredients. Due to its strong characteristic flavour, we recommend using sparingly. When used in the right quantity, Ayurvedic black salt will give exotic dishes a delectable and tasty touch.
Adding black salt to sour cream produces mayonnaise flavoured sauces. It is the perfect seasoning for fresh salads, appetizers, roasted nuts, cucumbers with yoghurt - raitas (an intermediate version between cold borscht and white mashed potatoes), fruit chutneys (garnishes), and masalas (spice mixtures).
Black salt goes well with yoghurt and cheese, watermelon and mangoes.
In Ayurveda, black salt is considered to be a warming spice, with a warming effect on fire, laxative and antiseptic properties. It increases pita and kapha and reduces vata dosha. It is used to treat flatulence and stomach disorders (reduces the release of stomach acids) and thyroid function, and is used to improve digestion, strengthen intestinal peristalsis, reduce gas accumulation in the intestines, treat anaemia (anaemia), and to improve eyesight. Ayurveda recommends that black salt should be kept in every home medicine cabinet.
For headaches caused by sinusitis, mix half a teaspoon of black salt with half a glass of warm water and drop 5 drops into each nostril.
For dehydration, drink a glass of water with a pinch of black salt and half a teaspoon of lemon juice.
For sore throats, a gargle with half a teaspoon of black salt, a teaspoon of turmeric and a glass of hot water helps.
Ingredients:
Ayurvedic black salt, ground
Storage conditions: store in a cool, dry place
Origin: non-EU agriculture
Manufacturer: Cosmoveda, Berlin, Germany
Country of origin:
ne ES
Country of manufacture:
Vokietija
Weight / Quantity:
40 g
Ayurvedic black salt, also known as Kala Namak, is a special rock salt from the Ayurvedic tradition that is used in place of salt or as an aromatic spice. Due to the sulphur compounds present in black salt, it has a strong aromatic flavour that gives a perfect finishing touch, especially to any Asian cuisine.
The rock salt crystals are directly ground, thus preserving many valuable ingredients. It is then heated for several hours in heavy earthenware pots along with the precious Ayurvedic fruits Amla and Haritaki. The valuable ingredients of the fruit are combined with the salt to form reddish-brown, sulphur-scented crystals. The salt is natural and rich in essential minerals.
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