What Is It ?
Indian Black Salt which is also known as sanchal and kala namak is a volcanic rock salt commonly used to season dishes on the Indian sub-continent and other Asian countries. It sometimes finds its way into Western cuisine where distinctive, novel condiments are used to market regional dishes.
It is principally sodium chloride and thus subject to all the health warnings regarding excessive use of salt. The colour is more grey-pink rather than black due to the presence of a mineral known as greigite which is an iron-sulphur compound (Fe3S4 ) along with other minerals. Sulphates and magnesium have also been identified and these levels vary with source.
Indian black salt has a very distinctive sulphurous aroma and taste.The whiff of hydrogen sulphide provides its distinctive slightly malodorous smell which is commonly the case with mineral sulphides being present.
Indian black salt is a condiment in use for hundreds of years in Asian countries, especially surrounding the Himalayan mountains. It was originally mined in volcanic rock systems from Northern India and Pakistan or gathered from the surrounding salt lakes of Sambhar and Didwana. Traditionally, the salt was processed with heat, charcoal and plant material, which yielded a dark crystal rich in iron sulphide compounds. Modern manufacturing processes produce a more consistent but less mineralized version for sale.
Cooking Applications
In culinary terms, Indian black salt is used widely in adding a certain distinctiveness to chutneys, yoghurts, pickles, salads and even to a small extent with fruit. In the case of fruit, it reinforces some sulphur based aroma compounds which are associated in small amounts with deliciousness (so described). Strict vegans prefer it because it mimics the flavour of eggs in tofu and other vegetarian dishes. During the hot Indian summer months, it is sometimes used to flavour refreshments and other beverages. A convenient way to replace sodium lost through sweating and perspiration.
Ayurvedic Health Benefits
Its health benefits are numerous and varied according to ayurvedic medicine, but these claims have not been substantiated yet and are largely anecdotal.
The salt is considered a cooling spice in ayurvedic medicine and is recommended for many health issues associated with digestion and the performance of the stomach, bloating, constipation and indigestion, heartburn, flatulence, goiter (lack of iodine), poor eyesight, anxiety and hysteria.
I add this to my cooking for a slight egg flavour as I’m a vegan now so miss having scrambled eggs. The way I have seen vegan scrambled eggs done is to cook some tofu with a bit of yeast, add turmeric and the wonderful ‘kala namak’. It tastes like scrambled eggs ! Mind you I’m a bit disappointed with being vegan so might go back to vegetarianism – seems a to give me a lot more options for food.