Kala Namak Puns

I came across this product just recently, and have totally misused it until a redditor told me "it's a flavor enhancer and not a substitute for regular salt"

So, I'm wondering if you guys have black salt in your kitchen? And if you do, how would you use it in your cooking?

View Poll

I have recently purchased a bottle of black salt just out of curiosity, and now I regret it. My body rejected it completely and I started feeling somewhat nauseous after using it in my food. I think it's probably because of its high-sulphureous contents.

So I've decided to look more into alternative uses of black salt other than consumption.

Will adding it to soil be harmful for the plants? Ok no maybe I could infuse it with a blend of rich oils and make a body scrub out of it? Or sprinkle some of it in a hot bath??

Honestly I don't even know if this is the right place to post this but I'd be grateful if you guys could help me out

I would need it urgently so ordering online is not an option. Thank you!

Black rock salt/Kala namak

Salt is an essential component of daily life that balances the physiological functions of the human body as well as other living systems. Different varieties of salts are available in the global market. Out of many salt varieties, Black rock salts have gained tremendous importance among consumers due to its diverse nutritional and medicinal properties.

It commenly known as Kala Namak, Sochal Lavan, Sa...............read more

Phytochemical constituents

The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (Fe3S4), Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.

Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most pro.............read more



Properties and Benefits

Laghu – light to digest.

Sookshma – minute,

Ushna Veerha – Hot potency

Vishada – brings about clarity to channels.

Gulma – useful in abdominal tumors, bloating.

Shula – use.............read more

How Is Kala Namak Made?

Kala Namak is actually manufactured by heating it up at extremely high temperatures in the kilns and then is mixed with the seed of Harad or Black Myrobalan tree to imbibe certain therapeutic pr...............read more



Uses, Benefits, Remedies and Application

1. Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks.

2. In ayurveda, it is used with TRIKATU (three pungent spices including black pepper, ginger and long pepper). People with acidity, heartburn or ulcer should avoid this mixture, but they can take Kala Namak alone.

3. Black Salt(Kala Namak) is used to reduce the excess water content in the body.

4. For digestion, take a cou

Any of you experimented with using kala namak as at least part of your salting? I did carrots, caraway, chipotle and hot pepper flakes in a 3% and, although it smelled absolutely GNARLY every time I burped the final product has George Clinton levels of funk and is pretty darn tasty.

Where has this stuff been all my life? How did I only discover this at age 36? I feel like I wasted my life!

But seriously, I picked some up at the Indian market about a month ago just because it looked cool. I expected some sort of smoky flavor. But it tastes like egg yolks. It's so good, I've found myself grabbing a pinch of it to throw on everything I make, just to experiment.

Do you use it? What's your favorite recipe that involves it? I put some on deviled eggs, and I almost shed a tear, they were so good! I added some to a beef stew, and it blew my mind. I put some in my shredded chicken for a quesadilla, and it was the best quesadilla I ever had! I put some in my sour cream and onion dip, and now I'll never go back to my old recipe!

I'm so fricking impressed with this stuff!

On amazon, there's lots of different colored ones. Some gray, some beige (color of sand on the beach), some light color and dark. It's confusing. Why are they different colors? is there different varieties & types? maybe I'm missing something, don't know.

2nd question: one brand says up to 84 minerals, wow. Do all kala namak, black salt brands contain such a higher number of minerals? maybe some dont say or market it.

If you have a certain brand, company to recommend, would be appreciated.

Repost for more visibility

I did my best to Research on my own, but I’ve had no luck. Has anyone tried to add black salt to their F2? Will it have a negative affect on carbonation despite there being a fruit element present? Would it be best to add it after carbonation has been achieved?

Is it worth finding? What do you think of it? Where is the easiest place to get it? I normally make my tofu scrambles without it but I’m going to attempt a chickpea scramble and the recipe calls for it.

I cooked the potatoes first in with vegetable oil. After the potatoes were done I added the cut up soft tofu and seasoned it with 2 tbls of nutritional yeast, 1 tsp granulated garlic, 1 tsp granulated onion, 1 tsp turmeric, 1 tsp Kala Namak, and 1 tsp dried oregano. Also, I blackened 5 dried Chile the arbol and 2 large cloves of garlic. I put in blender for a minute and added it to the tofu and potatoes. Cook for another 2 minutes. Served it with cilantro and Peruvian beans.

https://preview.redd.it/6nt7mprb2i851.jpg?width=4032&format=pjpg&auto=webp&s=9ac8732374a4ef99edd5e1d6f71a8f72172be1a7

My partner has a soy intolerance so I have been looking into substitutes for meals that require an egg base (quiches, scrambles etc.) that are not tofu or soya-derived and I have stumbled upon chickpea flour.

I was hoping that some of you lovely people would be able to point me in the direction of some banging recipes using this flour? I have also ordered Kala Namak as I read this can give a dish an eggy touch. I'm not personally interested in it tasting like that, but I know it will help my partner come around to the idea 😅

I keep reading that it gives an eggy taste to scrambled tofu and would love to try it.

Thanks!

Black rock salt/Kala namak

Salt is an essential component of daily life that balances the physiological functions of the human body as well as other living systems. Different varieties of salts are available in the global market. Out of many salt varieties, Black rock salts have gained tremendous importance among consumers due to its diverse nutritional and medicinal properties.

It commenly known as Kala Namak, Sochal Lavan, Sa...............read more

Phytochemical constituents

The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (Fe3S4), Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.

Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most pro.............read more



Properties and Benefits

Laghu – light to digest.

Sookshma – minute,

Ushna Veerha – Hot potency

Vishada – brings about clarity to channels.

Gulma – useful in abdominal tumors, bloating.

Shula – use.............read more

How Is Kala Namak Made?

Kala Namak is actually manufactured by heating it up at extremely high temperatures in the kilns and then is mixed with the seed of Harad or Black Myrobalan tree to imbibe certain therapeutic pr...............read more



Uses, Benefits, Remedies and Application

1. Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks.

2. In ayurveda, it is used with TRIKATU (three pungent spices including black pepper, ginger and long pepper). People with acidity, heartburn or ulcer should avoid this mixture, but they can take Kala Namak alone.

3. Black Salt(Kala Namak) is used to reduce the excess water content in the body.

4. For digestion, take a cou

Black rock salt/Kala namak

Salt is an essential component of daily life that balances the physiological functions of the human body as well as other living systems. Different varieties of salts are available in the global market. Out of many salt varieties, Black rock salts have gained tremendous importance among consumers due to its diverse nutritional and medicinal properties.

It commenly known as Kala Namak, Sochal Lavan, Sa...............read more

Phytochemical constituents

The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (Fe3S4), Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.

Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most pro.............read more



Properties and Benefits

Laghu – light to digest.

Sookshma – minute,

Ushna Veerha – Hot potency

Vishada – brings about clarity to channels.

Gulma – useful in abdominal tumors, bloating.

Shula – use.............read more

How Is Kala Namak Made?

Kala Namak is actually manufactured by heating it up at extremely high temperatures in the kilns and then is mixed with the seed of Harad or Black Myrobalan tree to imbibe certain therapeutic pr...............read more



Uses, Benefits, Remedies and Application

1. Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks.

2. In ayurveda, it is used with TRIKATU (three pungent spices including black pepper, ginger and long pepper). People with acidity, heartburn or ulcer should avoid this mixture, but they can take Kala Namak alone.

3. Black Salt(Kala Namak) is used to reduce the excess water content in the body.

4. For digestion, take a cou

Black rock salt/Kala namak

Salt is an essential component of daily life that balances the physiological functions of the human body as well as other living systems. Different varieties of salts are available in the global market. Out of many salt varieties, Black rock salts have gained tremendous importance among consumers due to its diverse nutritional and medicinal properties.

It commenly known as Kala Namak, Sochal Lavan, Sa...............read more

Phytochemical constituents

The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (Fe3S4), Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.

Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most pro.............read more



Properties and Benefits

Laghu – light to digest.

Sookshma – minute,

Ushna Veerha – Hot potency

Vishada – brings about clarity to channels.

Gulma – useful in abdominal tumors, bloating.

Shula – use.............read more

How Is Kala Namak Made?

Kala Namak is actually manufactured by heating it up at extremely high temperatures in the kilns and then is mixed with the seed of Harad or Black Myrobalan tree to imbibe certain therapeutic pr...............read more



Uses, Benefits, Remedies and Application

1. Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks.

2. In ayurveda, it is used with TRIKATU (three pungent spices including black pepper, ginger and long pepper). People with acidity, heartburn or ulcer should avoid this mixture, but they can take Kala Namak alone.

3. Black Salt(Kala Namak) is used to reduce the excess water content in the body.

4. For digestion, take a cou

Black rock salt/Kala namak

Salt is an essential component of daily life that balances the physiological functions of the human body as well as other living systems. Different varieties of salts are available in the global market. Out of many salt varieties, Black rock salts have gained tremendous importance among consumers due to its diverse nutritional and medicinal properties.

It commenly known as Kala Namak, Sochal Lavan, Sa...............read more

Phytochemical constituents

The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (Fe3S4), Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.

Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most pro.............read more



Properties and Benefits

Laghu – light to digest.

Sookshma – minute,

Ushna Veerha – Hot potency

Vishada – brings about clarity to channels.

Gulma – useful in abdominal tumors, bloating.

Shula – use.............read more

How Is Kala Namak Made?

Kala Namak is actually manufactured by heating it up at extremely high temperatures in the kilns and then is mixed with the seed of Harad or Black Myrobalan tree to imbibe certain therapeutic pr...............read more



Uses, Benefits, Remedies and Application

1. Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks.

2. In ayurveda, it is used with TRIKATU (three pungent spices including black pepper, ginger and long pepper). People with acidity, heartburn or ulcer should avoid this mixture, but they can take Kala Namak alone.

3. Black Salt(Kala Namak) is used to reduce the excess water content in the body.

4. For digestion, take a cou

There are lots of different colors. white ish, brown, beige (color of beach sand), light grey, dark grey, black, light pink, etc. Why does it come in so many different colors? does it matter which one I choose? do they all taste the same?

On amazon, there's lots of different colored ones. Some gray, some beige (color of sand on the beach), some light color and dark. It's confusing. Why are they different colors? is there different varieties & types? maybe I'm missing something, don't know.

2nd question: one brand says up to 84 minerals, wow. Do all kala namak, black salt brands contain such a higher number of minerals? maybe some dont say or market it.

If you have a certain brand, company to recommend, would be appreciated. Wanna buy 1+ pound in bulk.