Kala namak

Kala Namak (also known as Black Salt, Sulemani Namak, Bit Lobon, Kala Noon, or Bire Noon) is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known for its medicinal qualities.

Origin and Production

Kala Namak is mined in the regions of India, Bangladesh, Nepal, and Pakistan. It is a type of Himalayan Salt that is rich in sulfur compounds, which gives it its characteristic smell and taste. The raw material for producing kala namak was originally obtained from natural halite from mines in India, Bangladesh, Nepal, and Pakistan. In India, it is produced in the Himalayan region, the Gangetic plains, and the Salt Range mountains.

Culinary Uses

Kala Namak is used extensively in South Asian cuisines of Bangladesh, India, and Pakistan as a condiment or added to chaats, chutneys, salads, and many other savory Indian snacks. Kala namak is considered a cooling spice in ayurveda and is used as a laxative and digestive aid. It is also believed to relieve flatulence and heartburn. It is used in Jain cuisine and is often used to add flavor to vegan and vegetarian dishes to give them a taste similar to eggs.

Medicinal Uses

In Ayurveda, Kala Namak has been used for its perceived medical qualities. It is considered beneficial for the eyes and is believed to aid in digestion. It is also used as a home remedy for various issues like relieving intestinal gas and heartburn.

See Also

• Rock Salt
• Himalayan Salt
• Indian Cuisine
• Ayurveda

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