Indian Black Salt, also referred as Kala Namak, Himalayan Black Salt, Kala Loon, Intuppu, Nalla Uppu or Sanchal. Black salt is found in the Himalayan ranges and is used in Indian dishes for cooking and garnishing.
It’s color not black, but more of a dark pinkish grey in color, and has a strong, sulfuric taste and odor which is often compared to boiled egg yolks and is super healthy. Black salt is used most commonly with snack foods. In our day-to-day life, sea salt is often used in various snacks and dishes. But, we all know of the risks associated with the consumption of sea salt. An overdose of sea salt in our daily lives is a common problem that may lead to paralysis, thyroid problems and high blood pressure etc.
Luckily, there’s an excellent alternative to this iodized salt and that is Black salt.
In India, Black salt is often prescribed for patients with high blood pressure or those who require a low-salt diet. Why? Because black salt is low on sodium, and so doesn’t raise the blood pressure like normal salt does. It is also used extensively as an ingredient in ayurvedic medicines to treat health issues like indigestion, constipation, bloating, acidity, gas, flatulence, obesity, skin diseases and heartburn. It is also used to treat goiter and hysteria, poor vision, prevents depression,high blood pressure, arthritis, high cholesterol levels, anemia, and more. Isn’t that just perfect!
Kala Namak has following healing properties.
- Digestive Stimulant
- Haematinic (increases hemoglobin levels)
- Hematogenic (helps in formation of red blood cells)
- Fat Burner