Black salt is a pinkish coloured salt infused with sulfurous herbs and spices. The distinct flavour of this salt is what makes it unique from table salt and sea salt.
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Also Known As
Kala Namak, Sanchal powder
How to Select black salt (sanchal, kala namak)• It is available in almost all supermarkets and grocery stores.
• Purchase dry, finely-powdered, packaged black salt.
• Ensure that there is no moisture in the pack, as it may turn into lumps.
• It is better to buy and store a few small packs of black salt instead of one big pack to avoid hydration when opened.
Culinary Use of black salt (sanchal, kala namak)
• Black salt used in Indian dry masalas
Dry masalas to make Indian curries and gravies, plays an important role in a meal, makes our work easier and quick. These masalas are very easy recipes to follow. Make these and store it in a container, trust me they are better than the store ones.
1. Chaat Masala tongue-tickling flavour to this peppy Indian chaat masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder.
2. Dry Masala Powder for Mumbai Roadside Chaat a perfect blend of spices, which gives a tongue-tickling flavour and enticing aroma to the bhel and other chaats.
3. Chole Masala Powder aroma and flavour you get from homemade masala powder beats the masala powder packet you buy from the store.
4. Peri Peri Masala the term traditionally referred to spicy sauces and chilli-based powders used in barbeques. Indian style Peri peri is very easy to make and can be made in 5 mins.
5. Pav Bhaji Masala these spices used to make the masala are blended with the addition of mango powder and black salt to make pav bhaji masala .
6. Sandwich Masala
Black salt used in Indian recipes
1. Kabuli Chana Stir- Fry dry version is a combo of chana and potatoes perked up with ginger, garlic, green chillies and chana masala powder.
2. Spicy Tava Idlis a yummy, nutritious snack, which is tantalising like junk food, but without the calories and the guilt.
3. Achari Paneer is the most commonly consumed source of protein for vegetarians. Due to its bland flavour and ability to absorb any flavour.
It is used as a condiment in preparing various chaats, raitha, chutneys, etc.
• It is also used as a key ingredient in preparing snacks like the mint-flavoured pani puri.
• Many Indian deep-fried snacks use black salt as a flavouring agent. It is sprinkled on top of the snacks to lend its characteristic sulphurous sour flavour.
• Various brands of chaat masala available in the market have black salt as the main ingredient along with other spices.
How To Store black salt (sanchal, kala namak)• The salt tends to moisten faster due to hydration. So, once the pack is opened, store it in a dry vacuum container of glass or plastic.
• Always close the container tightly after every use.
• Do not use a wet spoon to remove the salt from the container; else it will form into lumps.
Health Benefits of black salt (sanchal, kala namak)
Black salt is considered as a cooling spice in Ayurveda and it also boosts bile production in the liver which helps to control heartburn. It is also known for comforting intestinal gas trouble. Since the sodium level in black salt is less as compared to table salt, it may be prescribed to regulate
high blood pressure. The
potassium in it can soothe muscle cramps. However, since black salt is a poor source of iodine, it is not recommended for daily use and in high doses. Further the fluoride in it can cause dental fluorosis. Very high doses of black salt may also cause diarrhoea. So it is recommended to have not more than 6 grams per day. Those with high blood pressure are advised to consume it only under doctor's supervision.