Black rock salt/Kala namak - Health benefits, application, chemical constituents, side effects and many more

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, Saunchar namak, Chauhar Koda, Chauhar Koranon, Choharkada, Chohar kala, Kari Uppu

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 prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulfide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible.

Black salt (Himalayan salt) contains sodium chloride andtraces of various minerals and chemical compounds such as sodium sulfate(Na2SO4), magnesia (MgO), iron in form of ferrous sulfate (FeSO4), ferricoxide etc. Black salt contains 36.8% to 38.8% sodium content, 0.28% po-tassium, 0.1% magnesium versus table salt which contains 38.8% to 39.8%sodium content, 0.12% potassium,<0.01% magnesium. 

Kala namak has been praised in Ayurveda and used for its perceived medical qualities

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 – useful in abdominal colic

Vibandha – relieves constipation.

Hrudya – good for heart.

Udgara shodhi – clears throat and belching.

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 properties to it. Though Kala namak is quite famous in India, it is usually classified into three varieties worldwide- Black Lava Salt, Black Ritual Salt and Himalayan Rock Salt.

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) Black salt is used as a seasoning for fruits or snacks. Black salt is a rock salt from the Himalayas. It’s dark pink and believed to have therapeutic properties.

3) To improve digestion, ground Ajwain with Lemon juice and add a pinch of Black Salt(Kala Namak) and consume it.

4) The Use of Black Salt(Kala Namak) in warm bath water will reduce skin problems.

5) Black salt has antioxidant properties and has surprisingly low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies.

6) Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid. It is also helps to relieve flatulence and heartburn. 

7) There are significant amounts of potassium in black salt, which is essential for your muscles to work properly and helps ease muscle spasms. 

8) To cure inflammation and infections, take a glass of water and add some Black Salt(Kala Namak) and consume it.

9) 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. 

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

11) For digestion, take a couple of pinches of Black Salt(Kala Namak) and 1/8 teaspoon of roasted ground Cumin and consume it with buttermilk. 

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12) In ayurveda, black salt is considered an aid to digestion. Ground with ajwain and lemon juice and eaten, black salt helps balance the digestion.

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13) Black Salt contains small amounts of iron compounds, which are highly beneficial for iron deficiency.

14) In olden times Black Salt(Kala Namak) along with Charcoal  is used to harden teeth if mixed with sesame oil and applied as toothpaste.

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15) Table salt is a refined salt fortified with Iodine. However, black salt also contains Iodine, but the amount of iodine present in it is not sufficient. Therefore, if we consider iodine importance, then we can understand that table salt is better than black salt. However, black salt contains trace minerals, which is also important for us. If we consider this point, then black salt is healthier than table salt.

            For maximum benefits, black salt mixed with table salt in your food. It will provide sufficient amount of iodine as well as trace minerals. Or you use both salt in alternate manner.

16) Black salt is healthier than sea salt. Sea salt contains harmful chemicals such as aluminum silicate and potassium iodate. These two chemicals have harmful effects on the health, so sea salt is banned in some countries. Black salt does not contain these chemicals, so black salt is better than sea salt.

17) Kala namak is also useful throat problems and in thinning of phlegm. You can put a small piece in the mouth and allow it to dissolve slowly in the mouth by itself for treating cough.

18) Black salt is also used for preparing tooth powder for tooth pai by mixing it with kali Mirch powder, alum, turmeric and clove oil.

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Table salt VS Black salt

Side effects

Black salt’s overuse may lead to nausea, vomiting, heartburn, and other GI tract problems.

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Reference

Ancient Science of Life,  Vol  No. VI No. 4  April 1987, Pages 217 - 237

Charaka Samhita

International Journal of Research in Ayurveda & Pharmacy, 1(2), Nov-Dec 2010 239-248

 Indian Heart Journal 71 (2019) S30-S97