Description
- Back salt is considered a cooling spice in ayurvedic medicine and is recommended for many health issues such as constipation, indigestion, heartburn, bloating, flatulence, goiter, poor eyesight and hysteria, according to the book Herbs that Heal.
- Cooking Benefits: Indian black salt is used extensively on Indian food, including chutneys, yogurts, pickles, salads and all kinds of fruits. Its often appreciated by strict vegans because it mimics the taste of eggs in tofu and other vegetarian dishes. During the hot Indian summer months, its also sometimes used to flavor cool drinks, which is a practical way to replace sodium lost through excessive perspiration.
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Black salt, A type of rock salt, composed of sodium chloride with several other components lending the salt its color and smell. Black salt has been used since ancient times and is said to have been identified by Maharishi Charak, the father of Ayurvedic medicine around 300 B.C.E. There are anecdotal claims from Ayurvedic healers that this type of black salt can be therapeutic. It is considered a cooling spice and it is used as a laxative and to help digestive problems, poor eyesight and hysteria. Black salt tends to have less sodium than table salt so it can be helpful to people with high blood pressure and/or on low-salt diets. It is very popular in India, Middle East, France, Japan and Spain. Its also called as Black lava salt, kala namak salt or sanchal and is a type of volcanic rock salt. Its commonly used in Asian countries surrounding the Himalayan Mountains like India and Pakistan. It has been used for hundreds of years as traditional medicine, for cooking and as a beauty aid.