Black Salt (known as Kala Namak or Sanchal in Hindi) is a special type of unrefined rock salt mined from volcanic regions in Pakistan and India.

It is purple / pinkish / grey in color and has a very distinct sulfurous mineral taste, like hard boiled eggs.  It is appreciated by vegans in dishes that mimic the taste of eggs.  Black salt is extensively used as a condiment in the Indian cuisine.  It adds distinct falvour to fresh salads, chutneys, snacks, pickles and ‘ratas’ (yogurt sauces) and many other savory Indian dishes.  It can be purchased in Indian grocery stores.

Black salt consists of sodium cholride, iron, sulfurous compounds and trace minerals.

According to Ayurveda (‘Knowledge of Life’), the ancient Indian medical system, black salt, a cooling spice, is full of therapeutic benefits.  It is a laxative, digestive aid and cures intestinal gas, heartburn and improves eye sight.  According to Ayurveda, sea, rock and black salt are the most beneficial forms of salt, because unlike ordinary salt, they do not increase the sodium content of the blood.

Do not use in excess as the high sulfur content can decrease the gastric fire, leading to weak digestion.