The Peculiar Salt
On a hot summer day, sprinkle it on some cucumber and cool down your evening. Add it to chilled sherbets for a tangy taste. And when partying, add a sprinkle of it to piping hot kebabs, too – to heighten the flavour of the delicacy….black salt is there to woo everybody!
Kala Namak, as it is colloquially known, is used decoratively in the cuisines of India as well as the subcontinental nations of Bangladesh, India and Pakistan - as a condiment added to chaats, chutneys, salads, several kinds of fruits and raitas and a host of other savoury Indian snacks. In fact, chaat masala - an Indian spice blend - is dependent upon black salt for its characteristic sulphurous hard-boiled egg aroma.
Kala Namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu to mimic an egg salad. It is used to flavour cool drinks, which is a practical way to replace sodium lost through excessive perspiration.
Moreover, its digestive properties help people tackle issues such as constipation, indigestion, flatulence, heartburn and bloating. Thus, many Indian households also prefer keeping a jar of black salt handy as a home remedy for gas relief.
The Tata Black Salt Advantage
Tata Black Salt marries the goodness of amla, behara and rich minerals such as potassium and iron to reach our dining tables enclosed in a unique crusher bottle. The crusher bottle makes sure that the natural goodness stays intact and a crushed sprinkle of the salt imparts a burst of flavours and minerals to our diets.