Kala Namak (Bangla Bit lobon (বিট লবণ); Nepali Birae Nun (बिरे नुन) ; Hindi काला नमक   kala namak), also known as black salt or black Indian salt, is a salty and pungent smelling condiment mined in India. The condiment is a type of volcanic halite, a mineral composed largely of sodium chloride, with several impurities thus lending the salt its colour and smell. The primary impurity, and source of kala namak's odouriforous nature is due to sodium sulfide ^[1]. Due to mineral impurities in the mineral, it is brownish pink to black color stone when whole and ground into a powder, it is light purple to pink in color.^[2]

This condiments is used in India and is used extensively in Indian cuisine as a condiment or added to chaats, chutneys, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma. Non-Indians who are not accustomed to black salt often describe the smell as similar to rotten eggs.^[2][3]

[edit] Uses

Kala Namak 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. Kala Namak 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.

[edit] See also

• Black lava salt
• Pink salt

[edit] References

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