What Are the Health Benefits of Indian Black Salt?

Indian black salt, also known as Karanamark or Sanchal, is a kind of salt in Indian volcanic rocks. It is often used in India, Pakistan and other Asian countries. Because of the presence of iron and other minerals, black salt is actually pink-gray. Indian black salt has a very unique sulphur taste, usually compared with boiled egg yolk. According to Ayurvedic medicine, it has many health benefits, but since so far no scientific research has been done on Indian black salt, this claim is basically hearsay. Consult a natural therapist or Ayurveda doctor about the potential health benefits of Indian black salt.

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Indian black salt has been used as a condiment for many Hu people. Asian countries around the Himalayas have a long history of development. It was originally obtained from natural volcanic mines in northern India and Pakistan, or from the surrounding Samba or Dedwana Salt Lakes. Traditionally, salt is processed from heat, charcoal and plant materials to produce a black crystal rich in sulphides. Traditional salts are also rich in iron and many other minerals. Modern manufacturing processes can synthesize salts, which look similar to traditional salts but have low mineral content.

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Indian black salt is mainly composed of sodium chloride, the main component of salt, and trace impurities including sulfate, sulfide, iron and magnesium. Sodium chloride has a salty taste, iron sulfide has a pink gray, hydrogen sulfide has a unique odor. Hydrogen sulfide is also one of the reasons for the smell of rotten eggs, although it is often said that Indian black salt tastes similar to boiled yolk.

Indian black salt is considered as a cool perfume in Ayurvedic medicine. According to the book, it can treat many health problems such as constipation, indigestion, heartburn, abdominal distention, gastrointestinal flatulence, goiter, poor vision and hysteria. In India, people on a low-salt diet are sometimes advised to eat black salt because of high blood pressure, because the sodium content of black salt is lower than that of common salt. Of course, the composition of Indian black salt varies greatly depending on whether it is manufactured by traditional or modern technology. The sodium content of synthetic black salt is very close to that of common salt. If you have high blood pressure, please discuss your salt options with your doctor.

Indian black salt is widely used in Indian food, including hot and sour sauce, yogurt, pickles, salads and various fruits. Strict vegetarians often like it because it mimics the taste of eggs in tofu and other vegetarian dishes. In India, it is sometimes used to season cold drinks in hot summer. This is a practical way to replace sodium lost through excessive sweating.