My watch list
my.chemeurope.com  
Login  

Black salt




Black salt (Hindi काला नमक   kala namak or sanchal) is an unrefined mineral salt that is actually pinkish gray and has a strong sulfuric flavor. Black salt is mined in India and is used extensively in Indian cuisine as a condiment or added to chaats, chutneys, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic aroma and flavor. Chemically, black salt is sodium chloride, with iron, sulfurous compounds and trace minerals.

Additional recommended knowledge

Black salt is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn. It is sometimes used by people with high blood pressure or on low-salt diets because it is thought to be lower in sodium and purportedly does not increase sodium content in the blood.

Black salt is appreciated by vegans in dishes that mimic the taste of eggs. It is used, for example, to spice tofu to mimic an egg salad.

 
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Black_salt". A list of authors is available in Wikipedia.
Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE