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According to Ayurvedic traditions, Ayurvedic black salt, also known as Kala Namak, is heated for many hours in heavy clay pots along with the noble Ayurvedic Haritaki and Amla fruits.
In this process, the salt absorbs the precious contents of the fruit and turns into crystals of red, brown and sulphurose salt. Ayurvedic black salt is a great ingredient and additive to all kinds of Asian foods, and when used in appropriate doses improves the taste of any dish.
Black salt Kala Namak is a rock salt of volcanic origin that has been used in ancient India and other Asian countries. This type of salt has a brownish-gray color (sometimes gray ore or dark purple) and a pungent odor reminiscent of boiled eggs. The taste is salty, but differs in strength from the usual salt, and gives the dishes the taste of boiled eggs.
Black salt is widely used in Indian cuisine, but it can also be used in the preparation of other dishes for which this product will give a unique and original taste. i found in India and widely used in Indian cuisine as a spice. Black salt is poured into salads, chaats (Indian dish), raita (Indian dish) and many other spicy Indian dishes.
Ground black salt is a beautiful pink color, but when added to a hot dish it turns black, which is why it is called black.
Iron sulphate gives the black salt a dark purple tinge. Hydrogen sulfate gives a special spicy smell and taste to dishes.
Black salt is extracted from ancient volcanoes and is very widely used in the cuisines of India, Pakistan, Japan, France and South Asia.
Great for anyone who does sports and works hard. Normal amounts of black salt do not retain water in the body, much less is deposited in the joints.
Kala namak salt is valued in vegetarian and vegan cuisine, especially when it comes to giving dishes an egg flavor e.g. making tofu or salad.
Adding the black salt to the sour cream gives a mayonnaise sauce. Perfect for fresh salads, snacks, roasted nuts, cucumbers with yoghurt - a rhubarb (intermediate between cold borscht and white mix), fruit chutney (garnish), added to baits (spice mixes).
Black salt goes well with yogurt and cheese, watermelons and mangoes.
In Ayurveda, black salt is classified as a warming spice, has a warming effect, has a laxative and antiseptic properties. It increases pita and kapha , decreases vata dosha. It is used to treat bloating and stomach diseases (reduces the secretion of stomach acids) and thyroid function, it is used to improve digestion, strengthen intestinal peristalsis, reduce gas accumulation in the intestine, treat anemia (anemia), improve vision. Ayurveda black salts are recommended to have in every home pharmacy.
For a headache caused by sinusitis, mix half a teaspoon of black salt with half a glass of warm water and add 5 drops to each nasal swab.
In case of dehydration, drink a glass of water with a pinch of black salt and half a teaspoon of lemon juice.
In case of sore throat, rinsing with half a teaspoon of black salt, a teaspoon of turmeric and one glass of hot water helps.
Ingredients: black salt, haritaki seeds.
Storage conditions: Store at room temperature without opening. Once opened, store in a tightly closed container in a dry place, away from direct sunlight.
Country of origin: EU / non-EU
Net content : 150 g
Best before: look at the packaging
Manufacturer: Govinda Natur GmbH, Germany
Effects of Vata dosha
Mažina
Effects of Pita dosha
Didina
Effects of Kapha dosha
Didina
Country of origin:
ES
ne ES
ne ES
Country of manufacture:
Vokietija
Weight / Quantity:
150 g
According to Ayurvedic traditions, Ayurvedic black salt, also known as Kala Namak, is heated for many hours in heavy clay pots along with the noble Ayurvedic Haritaki and Amla fruits.
In this process, the salt absorbs the precious contents of the fruit and turns into crystals of red, brown and sulphurose salt. Ayurvedic black salt is a great ingredient and additive to all kinds of Asian foods, and when used in appropriate doses improves the taste of any dish.
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