Black salt, also known as Kala Namak, is a type of rock salt with a distinctive sulfurous smell and taste, widely used in Indian cuisine and Ayurvedic medicine. Despite the name, it’s usually dark pink to purplish-brown when ground.
Calories: 0
Sodium: ~380 mg
Iron: Trace amounts (can vary)
Potassium, Magnesium: Trace minerals
Sulfur compounds: Responsible for its eggy smell/taste
🔹 Less sodium than regular table salt, but still should be used in moderation.
Availability: In Stock
Aids digestion
Stimulates bile production, reduces bloating, gas, and acidity.
Relieves heartburn and constipation
Often used in Ayurvedic mixtures for gut balance and bowel movement regulation.
Electrolyte balance
Useful in natural rehydration drinks (e.g., lemon water with black salt).
Respiratory health
Traditional remedies use it to reduce phlegm and support easier breathing.
Improves appetite
Can stimulate hunger and saliva production.
May support thyroid health (depending on iodine content)
Some natural varieties may contain iodine (though not as reliably as iodized salt).
Culinary:
Popular in chaats, fruit salads, yogurt-based dishes, raitas, and chaas (buttermilk).
Used in vegan recipes to mimic the taste of eggs (like tofu scramble).
Added to jaljeera, lemon water, and digestive tablets.
Ayurvedic medicine:
Mixed with spices like hing, cumin, dry ginger, or amla for digestive tonics.
Still high in sodium—limit if you have high blood pressure or are on a low-sodium diet.
The sulfur content can taste strong or unpleasant to some if overused.
| Form | Whole ثابت, Powder پسا ہوا |
|---|---|
| Weight | 50gm, 100gm, 250gm, 500gm, 1kg |
