Black Salt Pakistan

$5,99 USD

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Black Salt Pakistan

$5,99 USD

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Black salt has been around for a long time. Also called kala namak, it was first documented by Maharishi Charak. Maharishi Charak lived around 300 BC and is often referred to as the father of Ayurvedic medicine.

Black salt starts out in the mountains of Pakistan, just like Himalayan pink salt. It is considered a volcanic salt but is the residue of salt from ancient oceans like other mined salts.

While it continues to be widely used in Indian cuisine, black salt is not well known in the west.

Black salt has an aroma that can be described as sulfurous. It is often likened to the smell of hard-boiled egg yolks. The flavor and aroma result in a salt that is best used in limited amounts. Like all salts used in food, black salt consists mostly of sodium chloride like table salt and other culinary salts. Along with the sodium chloride, black salt also contains hydrogen sulfide and iron sulfide. The hydrogen sulfide is responsible for the smell and the iron sulfide gives it its color; however, its flavor is largely that of plain salt because it is mostly sodium chloride. The aroma combined with its salty taste is good for giving a savory note to dishes.

It is important to note that the egg yolk smell and flavor of the salt will usually not be detectable in finished dishes except as an umami note.

Health benefits of black salt

Black salt has been used in Ayurvedic medicine for its therapeutic effects for centuries. It has a number of health-enhancing characteristics. such as:

  • It’s a good source of minerals: Black salt contains more of certain minerals than is provided by ordinary table salt. It contains more than three times the amount of potassium, and more than five times the amount of calcium when you compare it to table salt.
  • Low sodium: Black salt contains a lower percentage of sodium chloride when compared to other salts like table salt. That lower percentage means that it may be slightly more beneficial for health when compared table salt, which is closer to being 100 percent sodium chloride.

Common uses of black salt

Its best-known use is in the Indian street food known as chaat masala but it is also used in chutneys and salads. In Ayurvedic medicine, black salt is used to make an herbal elixir called triphala. It is also combined with harad seed and it is used in a beverage called jal jeera.

Black salt can be used in western preparations as well and is known to enhance the flavor of popular snacks like popcorn. Its sulfurous flavor notes can help to make tofu taste more like eggs.

Despite its name, black salt’s color ranges between pink and brown once it is ground. Its color allows it to create a somewhat dramatic visual effect when used as a finishing salt.

Eggless Egg Salad with Black Salt and Turmeric

The secret to a delicious eggless egg salad? Crunch. Color. Eggy Taste. In this recipe, the crunch is from onion, celery, and carrots. Try other fun adds like chopped watercress or jicama. 

The color is important. It gets its yellow hue from turmeric powder, which is a healthy anti-inflammatory. 

Eggy taste without the egg? You'll want some kala namak, or Indian black salt. Pinkish in color, but called black because it darkens slightly when wet, this salt has a unique sulfuric tang and taste to it - like eggs. If you don't have it on hand, still make the recipe, it's delicious. But, if you come across an Indian grocery store, gourmet food shop, or hop on my website, purchase it. It's delicious. 

Put it all together with tofu and some eggless mayonnaise and I promise even those folks in your life who think they won't touch tofu (I am married to one) will come back for seconds. 

Eggless Egg Salad

1 (14 oz.) package organic extra-firm tofu
1 cup vegan mayonnaise
1 tablespoon dijon mustard
1/2 cup each chopped carrots, onion, and celery
1 teaspoon ground roasted cumin (optional)
1 teaspoon turmeric powder
1 teaspoon ground black pepper
1/2 teaspoon Black Salt kala namak (Patagonland black salt)
1/4 teaspoon red chile powder or cayenne
2 - 3 teaspoons salt 

1. Mash tofu in bowl with hands or back of fork. Some call to drain the tofu, I find that it's fine the way it is if you make sure it's extra firm. 

2. Add remaining ingredients and mix well. It helps to refrigerate for a bit before serving. 

3. Smash between bread or do as I do and eat on a gluten free rice cracker. Try adding some zest as well with a tablespoon of your favorite relish, hot pepper garnish, or my pickled turmeric and some roasted pumpkin or sunflower seeds for added crunch. 


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