Description

Himalayan Black Salt – Coarse

Himalayan Black Salt – Coarse also known as Kala Namak, is one of the healthiest condiments on earth. Commonly used in Ayurvedic therapies to treat disorders like cardiovascular disease and gastritis, the mineral-rich salt also has a unique taste and flavour. Himalayan black salt – coarse is a popular ingredient in vegan cooking.

The salt that is mined from the foothills of the Himalayan mountain range has found a permanent place in many traditional Indian dishes. With is purplish-pink to greyish-pink colour and distinctive taste, Himalayan black salt – coarse is vastly different from table salt.

 

What is Himalayan Black Salt – Coarse

Himalayan Black Salt – coarse is prepared from million-year-old Himalayan pink salt that is mined from deep beneath the Red Hills of Kalabagh in the Punjab region of Pakistan. The salt is crushed, sealed in a large ceramic jar and heated for 24 hours on a charcoal flame. A mixture of ingredients including naturally-occurring harad seeds, amla seeds, bahera fruit and babul bark is added to the salt to give it a unique flavour.

The high sulphur content in Himalayan black salt – coarse from hydrogen sulphide, sodium bisulfite, sodium bisulphate, iron sulfide and sodium sulfide gives in its pungent flavour. The hydrogen sulphide is also responsible for the strong egg-like smell and taste. When used in cooking, the strong smell quickly dissipates leaving only the unique flavour behind.

Himalayan black salt – coarse imparts an egg yolk-like taste to the food it is mixed into and is best used with foods that don’t have a strong flavour of their own.

Himalayan black salt – coarse is used in Ayurvedic medicine to treat digestive disorders like constipation, flatulence, bloating and so on, as well as cardiovascular diseases.

 

Health benefits of Himalayan Black Salt – Coarse

The health benefits of Himalayan Black Salt – Coarse include:

• Treatment of digestive problems including gastritis, diarrhoea and constipation
• Relief from heartburn and flatulence
• Treatment of heart disease

 

How to use Himalayan Black Salt – Coarse

Himalayan black salt – coarse is used in cooking for its distinctive taste and flavour. The salt is added to tofu and avocado in vegan cooking to impart the taste of eggs. Pickles, boiled vegetables, chaat masala and certain types of sour chutney also use black salt.

Himalayan black salt – coarse is widely used in Ayurvedic medicine to treat a variety of ailments.