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Use of black salt in healthy drinks

ENJOY HIMALAYAN  BLACK SALT IN  HOMEMADE DRINK

Ingredients

6 cups fresh pomegranate (anar), seperated
8 tbsp sugar
3/4 tsp cumin seeds (jeera) powder
1/2 tsp black salt (sanchal),(Kala Namak)

Method

1.  Keep ½ cup of pomegranate seeds aside.

2.  Put the remaining pomegranate seeds into a blender and liquidise.

3.  Strain the juice and discard the seeds.

4.  To the juice, add the sugar, cumin seed powder and black salt and mix well till it dissolves.

5.  Freeze in a freezer proof container till it has set (approximately 4 to 6 hours).

6.  Transfer to a blender and liquidize till it is slushy.

7.  Serve scoops of the mixture in 4 glasses

8.  Garnish with the remaining pomegranate seeds and serve immediately. 

       Preparation Time: 10 mins

    serves 4

Black Salt / Kala Namak

 Black Salt or Kala Namak

Black Salt Lumps / Uncrushed

About Black Salt / Kala Namak

Black Powder & Granulate

Black salt is also known as kala namak. It is a special type of  mineral salt with a distinctive / sulfurous flavor. Black salt or Kala Namak is not black, but it forms brownish pink to dark violet translucent crystals when whole, and when grand into a powder it is light purple to pink in color because of the presence of greigite (Fe₃s₄, Iron sulfide) in the mineral. It is not interchangeable with sea salt or table salt because of its distinct flavor.

Kala Namak (Bengali Biit lobon, Newari Be Chi, Nepali Birae Nun, Hindi, Urdu kālā namak; Gujarati Sanchal; also known as sulemani namak, black salt, kala loon or black Indian salt, is a salty and pungent-smelling condiment used in South Asia. The condiment is composed largely of sodium chloride with several impurities lending the salt its colour and smell. The smell is mainly due to its sulfur content

Production of Black Salt.

The raw material for producing black salt was originally obtained from natural halite from mines in Pakistan, India, Nepal and Bangladesh in certain locations of the Himalayas salt ranges, or from salt harvested from the North Indian salt lakes of Sāmbhar or Didwana and Mustang of Nepal

Traditionally, the salt was transformed from its raw natural forms into commercially sold black salt through a reductive chemical process that transforms some of the sodium sulphate in the raw salt into pungent hydrogen sulfide and sodium sulfide. This involves firing the raw salts in a furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, aamla, bahera, babul bark, or Sajji. The fired salt is then cooled, stored, and aged prior to sale. Black salt is prepared in this manner. The salt crystals appear black in colour, and are usually ground to a fine powder which is pink in colour.

Although the black salt can be produced from natural salts with the required impurities, it is common to now manufacture it synthetically. This is done through combining ordinary sodium chloride admixed with smaller quantities of sodium sulphate, sodium bisulphate and ferric sulphate, which is then chemically reduced with charcoal in a furnace. Reportedly, it is also possible to create similar products through reductive heat treatment of sodium chloride, 5-10 percent of sodium carbonate, sodium sulphate, and some sugar.

Composition of Black Salt

Black Salt Powder

Black salt consists primarily of sodium chloride and trace impurities of sodium sulphate, sodium bisulfate, iron sulfide and hydrogen sulfide.

Sodium chloride provides black salt with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give its slight savory taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulphide is toxic in high concentrations, the amount present in black salt used in food is small and thus its effects on health are negligible Hydrogen sulphide is also one of the components of the odor of rotten eggs and boiled milk

Benefits of Black Salt

Fruits Chaart

According to medical science, black salt is full of therapeutic benefits. It is rich in iron, and is a cure for flatulence and heartburn.

According to doctors, black salt is the most beneficial form of salt because unlike ordinary salt, they don't increase the sodium content of blood and are therefore recommended for patients with high blood pressure and low-salt eating dieters. It is also a rejuvenator while aiding digestion and improving eyesight. It is said to aid in digestion and soften the bowel. Black salt is considered a cooling spice in ayurvedic medicine and it is also believed to relieve intestinal gas and heartburn.

Salt in the digestive tract extracts water from the body by osmosis. Black salt acts as a digestive aid in reversing constipation and allowing individuals to eliminate flatulence. Individuals may partake of the laxative in lemonade made with lemons, ginger and the black salt. People may also roast the salt in a copper vessel until a color change occurs, mix the salt with warm water and drink the intestinal gas treatment. Some believe the body absorbs the iron contained within the black salt, thus correcting iron deficient anemia.

Uses of Black Salt

Fruits & Juices

Black Salt is used extensively in South Asian cuisines of Bangladesh, India and Pakistan as a condiment or added to chaats, chutneys,  all kinds of fruits & Juices, 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. Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Black salt is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to spice tofu to mimic an egg salad.

Lemon Juice

The hot, arid climate of the Middle East typically causes people to perspire profusely. Along with losing water, sweat generally contains important electrolytes, including sodium. The people of these dry sweltering atmospheres may consume black salt in foods or liquids to ensure proper sodium/potassium balance. Women in these desert environments often add a pinch of the mineral to fruit or vegetable dishes and dips. The powder form may also be found as an ingredient in mineral water. 

Black salt is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid. It is used in Jammu to cure goiters. This salt is also used to treat hysteria, and for making toothpastes by combining it with other mineral and plant ingredients.

Many use black salt in warm bath water, replicating the hot thermal springs found around the world. The salt and sulfur content not only reportedly alleviate aches and pains, but also act as a natural disinfectant.  Individuals use the aromatic sulfur and salt water to heal topical inflammation and infections. Cultures may also use the pungent mixture for clearing and enhancing healing of the respiratory tract.