Black salt (kala namak)

By: Manjula Jain

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Black salt (kala namak)

Black salt (kala namak)

Black salt (Kala namak) is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is used in chutneys, raitas, provides the tangy fresh flavor in chaat and many other snacks. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium. It is also believed to relieve both heartburn and flatulence.

Black Salt
Black Salt Black salt (Kala namak) is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is used in chutneys, raitas, provides the tangy fresh flavor in chaat  and many other snacks. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium. It is also believed to relieve both heartburn and flatulence.

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    […] new black. But then black salt might refer to sea salt that is mixed with activated charcoal or to Kala Namak, the deep purple salt from India with an odor telling of its sulfur content. Whether it’s […]

    Prakash Nadkarni
    May 16, 2011 at 8:39 am

    Hi,
    I find your website and Youtube videos very useful. However, sanchala (black salt) is not a low-sodium substitute- it is still 90% or more of sodium chloride (vs. 100% for regular salt). Black salt’s sour flavor is due to sodium bisulfate/bisulfite, and its pink color, when crushed, due to traces of manganese.

    nancy
    June 24, 2010 at 4:44 pm

    Hi Aunty,

    is this sanchar?

    Thanks
    Bye

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