2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kala namak / Kala Namak / is a special Indian mineral salt, also known as black Indian salt, sulemani namak, black salt, himalayan pink salt and kala loon. Contrary to its name, black Indian salt is not black at all, but rather dark red with grayish tinges.
Production of mud mud
Black Indian salt is produced from the mineral halite. It is mined naturally in mines in India, Bangladesh, Nepal and Pakistan, as well as in the Indian salt lakes Sambar and Didvana. In order to make a mud sauce, the raw salts must first be baked in an oven for twenty-four hours.
For this purpose, they are sealed in ceramic jars with activated carbon, and to them are added a few seeds of amla, harad, baheda and acacia bark. Later, the baked salt is left to cool and mature, and only then is it placed on the market. Salt crystals usually darken, but when ground into a fine powder, it turns pink.
Although black Indian salt can be obtained from natural salts with the mentioned impurities, it is increasingly being prepared artificially. The artificial way to get kala namak involves combining ordinary sodium chloride with small amounts of sodium sulfate, sodium bisulfate, and ferrous sulfate, which is then reduced with charcoal in the furnace.
It has also been shown that a similar product can be obtained by reductive heat treatment of sodium chloride, 5-10 percent sodium carbonate, sodium sulfate and a little sugar. Naturally obtained black Indian salt and chemically derived salt do not differ much in appearance. However, natural black Indian salt contains vitamins and iron and certainly has a much higher nutritional value than its counterpart.
Composition of mud sauce
The composition of the black Indian salt includes sodium chloride, sulfates, sulfides, stabilizers and magnesium. The chloride ingredients of kala namak are "responsible" for its salty taste. The pink color of the black Indian salt is due to the stabilizing sulfides, and its characteristic specific odor is due to the hydrogen sulfide in its composition.
Benefits of mud sauce
The health benefits of kala namak they are not small at all. Experts claim that natural black Indian salt has a lower sodium content than table salt. According to them, kala namak is suitable even for people who follow a salt-free diet and those who suffer from hypertension.
Black Indian salt is increasingly used in home spa treatments with warm water. Sulfur and salt, which are contained in water, relieve pain in joints, bones and muscles, as well as disinfect.
That's why people around the world use an aqueous solution of Indian black salt to deal more quickly with infections and local inflammation. Inhalations for treatment and cleansing of the respiratory tract can be made with the same salt water. In addition, a healing homemade toothpaste can be prepared with mud sauce.
Kala namak in Ayurveda
Ayurvedic medicine recommends black Indian salt for a number of ailments. However, it mainly helps to regulate the electrolytes of the gastrointestinal tract. Because of the laxative effect it has kala namak, it works great for constipation.
It is also recommended for gas, bloating, heartburn, goiter, hysteria and more. Because natural mud mud contains many different minerals, it works well for people suffering from anemia. According to Ayurvedic healers, black Indian salt has a rejuvenating, cooling and calming effect on our body, improves digestion and vision.
Kala namak in cooking
Black Indian salt is mainly used in recipes traditional for India, Bangladesh and Pakistan. People who regularly use kala namak claim that this salt cannot be replaced with any other on the menu. Therefore, if you are going to prepare a dish whose recipe states the use of kala namak, do not think that sea salt and ordinary table salt would do the same job for you.
Kala namak gives a strong characteristic taste to the Indian breakfast Chaat. It is also sprinkled on Indian chutneys, pickles, and various main dishes and more. You can sprinkle a fresh piece of apple or banana with kala sauce to feel its taste best.
However, not everyone likes the taste of black Indian salt, because, as already mentioned, it is very specific and reminiscent of that of eggs / or rather rotten eggs /. But for this very reason kala namak is used by vegans and vegetarians who have stopped consuming eggs. In vegan cuisine, tofu salads are flavored with black Indian salt to mimic egg salads.
One of India's favorite chat chat fixes is made mainly from black Indian salt. In addition, the chat masala includes cumin, crushed mango, coriander, dried ginger, black pepper, asafetida and dried chili. Chat masala is used to flavor various salads, dishes and even drinks.
Tarator with kala namak
Necessary products: cucumbers - 500 g, yogurt - a bucket, cumin - 1 tsp., kala namak - 1 pinch, asafetida - 2 pinches, salt - to taste, water - 1 tea cup
Method of preparation: Peel the cucumbers and cut them into small pieces. Beat the yogurt, add the water and stir. Add the cucumbers. Then roast the cumin in a dry pan until it starts to give off a strong aroma. Once the spice has cooled, grind it and add it to the tarator together with kala namak and asafetida. Finally, add salt and stir.
Harm from mud mud
Although black Indian salt helps with a number of health problems, it should not be consumed in large quantities. Excessive use of kala namak can cause you a severe stomach upset. People with hypotension (low blood pressure) should also be careful when cooking with black Indian salt, as it can further lower their blood pressure.
