BLACK SALT

BLACK SALT Description

BLACK SALT GRIND CHUNKS AND CHIPS Black Salt (known as Kala Namak or Sanchal in Hindi) is a special type of Pakistan volcanic rock salt. It is actually purple-ish/pinkish grey rather than black and has a very distinctive sulfurous mineral taste, rather like hard boiled egg yolks. It is mined from the volcanic regions of Pakistan and India. Black Salt is used in Indian and Pakistan cuisine as a condiment and adds its distictive flavour to tangy fresh salads called 'chaats', and also in fresh chutneys, snacks, pickles, raitas (yogurt-based salads) and many other savoury Indian and Pakistani items. It is sometimes used to flavour tall summer cool drinks like the famous cumin-scented Jal Jeera. According to India's classical medical science, Ayurveda, black salt is full of therapeutic benefits. It is rich in iron, and is a cure for flatulence and heartburn. According to Ayurveda doctors, sea and especially rock salt are the most beneficial forms of salt because unlike ordinary salt, they don't increase the sodium content of blood and are therefore recommended for patients with high blood pressure. It is also a rejuvenator while aiding digestion and improving eyesight. Uses of Black Salt The most common of this "spice" is 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 table salt. Benefits of Black Salt Cure for flatulence and heartburn Aids digestion Improves eyes sight Helps to lower high blood pressure