Indian Black Salt Kala Namak in a Large Test Tube

Tube diameter 3 cm, height 9.5 cm.

In the Himalayas, not only the widely 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. When ground, it is grayish-pink; it got its name – black – from the dark burgundy-violet hue of its unground crystals. Kala namak contains less sodium chloride than table salt, as it’s rich in other minerals. For example, iron gives it its color, while sulfur (just like in eggs themselves) gives it an aroma similar to hard-boiled eggs. Kala namak also contains 3-5 times more potassium and calcium than regular table salt.

Kala namak is a characteristic ingredient of the Indian spice blend chaat masala, and the salt itself is often used for seasoning street food snacks, chutneys, curries (chicken, fish, lentil), and raita (yogurt-vegetable mix). A pinch of kala namak is often sprinkled on fresh fruits like mango, watermelon, or strawberries.

Kala namak is very popular in Ayurvedic cuisine – as a cooling, laxative, nerve-system and mood-stabilizing, digestion-improving agent that doesn’t irritate the stomach (e.g., in cases of gastritis), as an ingredient in the Tripahala preparation, and more. Just like Western medicine, Ayurveda also indicates that salt with reduced sodium content is recommended. In the West, kala namak salt is popular in vegetarian and vegan cuisine because it allows imitating the taste of eggs – in various mayonnaise-like sauces, cold soups, nettle and sorrel soups, Olivier-type salads, etc.

Thanks to these egg-flavor-imitating properties, even people with egg allergies can enjoy their favorite taste by adding kala namak salt to their food. When kala namak is heated (used in hot dishes), the sulfur aroma mostly dissipates, leaving an umami note (a savory, pleasant, rich flavor note).

Try kala namak by sprinkling it on homemade popcorn, preparing a refreshing kefir drink in summer (kefir, mint, cumin, kala namak), adding it to Indian dishes, and using it instead of hard-boiled eggs. Discover a new taste experience by sprinkling a pinch of kala namak on a piece of fresh fruit just before eating.

Just like Western medicine, Ayurveda also indicates that salt with reduced sodium content is more recommended than table salt for people with high blood pressure.

Dita Lase www.vegus.lv