Kala Namak

Kala Namak ( Bangla: Bit Lobon ( বিট লবণ ); Nepali: Birä Now ( बिरे नुन ); Hindi: kala namak ( काला नमक ) ), and black salt, black salt, indian salt or Kala Nimak, is a salty, pungent spice. Kala Namak is a volcanic rock salt mineral consisting mainly of sodium chloride. Typically, the impurities from which it obtains its typical color and the smell. The process for obtaining the same as the Kala Namak of rock salt. The country of origin of this spice salt is usually given with India, but there are also mining areas in Pakistan where also corresponding volcano or Lavaminen exist. The spice is traditionally used in India, as it is part of many ayurvedic dishes. It is there in the kitchen widespread and an important ingredient for masalas and other dishes. The mineral has a characteristic sulfurous odor which is described by Indians as the hard-boiled eggs. The smell is not usual non-Indians perceive it as often disgusting and smelling of rotten eggs. Due to the impurities it has a brownish pink to dark purple - transparent color throughout, ground it is purple to pink.

Composition

It consists mainly of sodium chloride and has trace impurities of sodium sulfate, iron sulfide and hydrogen sulfide. The salty taste is followed by the substantial proportion of sodium chloride, the various sulfur compounds bring the smoky, slightly bitter taste and a distinctive odor. The dark purple color is due to the presence of iron sulfides. Hydrogen sulphide is toxic for the organism, which is however insignificant in Kala namak contained concentration.

Use

Kala Namak is used in Indian cooking for various Masalamischungen such as garam masala. Even foods such as chutneys, Raitas and all kinds of fruits are seasoned with this salt. The Ayurvedic cooking and medicine will appreciate it as a cooling spice ( Vata ). The salt is used in the vegan kitchen to give the courts the taste of eggs with tofu or eggplant, it is used as an egg substitute. In Jammu it is successfully used against goiter.