Salt is an indispensable ingredient in the kitchen, but not every type of salt is the same, there are big differences. Kala Namak is such a type of salt that occupies a special place in the culinary field. It is a volcanic rock salt that is appreciated for its special taste and is often used in India in the preparation of all kinds of dishes and drinks. It is absolutely not comparable with the regular salt that we usually use in Western cuisine because of its unique taste.
What is Kala Namak?
Kala Namak is a special kind of ?? Himalayan rock salt ??. An unrefined volcanic rock salt (Halite) with a sulfur-like aroma, similar to the scent of hard-boiled eggs. This mineral consists mainly of sodium chloride (approx. 98% NaCl) but also contains other trace minerals such as sulfur, hence the smell. Also the unique taste ?? a touch of bitterness ?? this salt is due to the presence of sulfur.
Despite the name ?? black salt ?? Kala Namak in the form in which it is sold is not black, but dark brown to gray / pink in color. This rock salt is extracted from very old underground deposits in India and Pakistan at the foot of the Himalayas. Kala Namak in its natural form is dark brown to black in color, only after the crystals have been ground does the color change to gray / pink.
Kala Namak is pure and unrefined and therefore not chemically contaminated. It is extracted from ancient deposits that have not been exposed to air pollution, etc. Kala Namak is a natural product that contains essential trace minerals that are good for our health. The refined salt that we usually use in the West does not contain this. Because Kala Namak is a natural product, this salt can differ in color and composition.
Kala Namak is one of the purest forms of salt and is highly appreciated by enthusiasts (including many vegetarians) and often ??The Salt of all salts?? mentioned.
Other names for Kala Namak are:
- Black Salt
- (Indian) Black Salt
- Indian Mineral Salt
- Sulfur Salt
- Birae Nun
- Sanchal
- Indian Rock Salt
- Bit Lobon
- Saindhav
- Nirav Black Salt
Composition Kala Namak
Kala Namak is a special mineral, it consists mainly of sodium chloride, but also contains various impurities. which are responsible for the typical taste, color and smell. These impurities consist of various sulfur compounds. The Sulfur ?? in particular the compound Hydrogen sulfide (H2S) ?? is responsible for the smell of (rotten) eggs that is so characteristic of this salt. At high concentrations, Hydrogen sulfide would be toxic to humans, but the amounts in Kala Namak are so small that this is completely negligible. The compound Iron sulfide (FeS) is responsible for the dark color. The salty taste is caused by Sodium Chloride (NaCl). Kala Namak cannot be compared with the table salt we use because of its unique taste and smell, this salt is also rich in iron.
As mentioned, Kala Namak is a natural product and the composition can differ from each other, but below is a summary of the average amounts of elements present in Kala Namak:
Elements / Connections | Averages in% or ppm |
---|---|
Sodium Chloride (NaCl) | 98.68% |
Potassium (K) | 0.14% |
Magnesium (Mg) | 0.07% |
Calcium (Ca) | 0.07% |
Iron (Fe) | 2.5 ppm |
Copper (Cu) | 0.85 ppm |
Manganese (Mn) | 1.5 ppm |
Sulfur (S) | various sulfur compounds |
Where does Kala Namak come from?
Millions of years ago, a primordial sea was evaporated by the sun. This has formed the basis for Kala Namak, which is deep deposits in it Himalaya Mountains. This volcanic rock salt is extracted from mines at the foot of this largest mountain range on Earth. Kala Namak is extracted (mostly still manually) from mines in India, Afghanistan and Pakistan in the so-called ??Salt Range?? area. This area, which gets its name from the gigantic amounts of rock salt, stretches from the Jhelum River to the Indus, through the northern part of the Punjab province in Pakistan.
The most famous mines are:
- Khewra Salt Mines
- Warcha salt Mines
- Kalabagh Salt Mines
- Jatta Salt Mines
- Bahadur Khel & Karak Salt Mines
Applications
Culinary uses
In Indian cuisine, Kala Namak has been used for centuries, both in dishes and drinks and as table salt. The use of Kala Namak is also known and loved in Pakistan and other neighboring countries.
- Used in Chaat Masala, a spice mix of various spices such as cumin, coriander, red chillies, Kala Namak, pepper and dried ginger. Chaat Masala is used in the preparation of many Indian Chaats. Chaats are spicy salads of vegetables or fruits that are very popular in India.
- Used in many traditional chutneys, a blend of fruits, vegetables and herbs served with meals. Chutneys can be sweet and sour and mild, but also very spicy.
- Used in countless Raitas. Raita is a refreshing, spicy (dip) sauce based on yogurt.
- Used in various spicy drinks that India knows, such as Aam Ka Panna and Jal Jeera.
- Kala Namak is also often sprinkled over snacks and appetizers.
Medicinal Uses
In the Ayurvedic Medicine Kala Namak has been used for a long time. In addition to a general cleansing effect, various beneficial properties are attributed to the Black Salt, such as: cooling effect, laxative effect, digestion, anti-inflammatory and disinfectant. In addition, it would also relieve respiratory ailments, intestinal gas problems and heartburn. Kala Namak is also often prescribed to patients with high blood pressure or on a low salt diet because unlike regular salt, it does not increase sodium levels in the blood. According to ancient writings, Kala Namak even has aphroditic properties. All in all, no wonder that Kala Namak is found in more than 200 Ayurvedic medications.
How is Kala Namak sold?
Kala Namak is a pure natural product, unrefined volcanic rock salt, without the addition of chemical preservatives or anti-caking agents.
Kala Namak is marketed in different forms:
- Whole chunks (approx. 100 – 150 grams or larger)
- Crystals, granulated debris (3 ?? 5 mm)
- Finely granulated / fine powder (2 ?? 3 mm)
- Very fine powder (1 mm or less)
Prices:
Compared to the salt we usually use in the kitchen, Kala Namak is not cheap. Compare: 1 kilo of table salt costs less than 80 cents. 1 small jar of Kala Namak in powder form (approx. 170 grams) will easily cost 8 euros.
The sales area for Kala Namak is of course India and Pakistan itself and a few neighboring countries, but it is also exported to Japan, USA, Germany, UK, France, Italy and Spain. The use of Kala Namak is not or hardly known in the Netherlands.