Description
Ayurveda considers black salt to be a cooling spice that may be beneficial digestive and health benefits. Black salt is also known to have many beneficial properties.
Sanskrit : Souvarchala, Roochaka, Akshapaka , Hindi : Kala Namak, Sochal Lavan , Kannada : Kari Uppu, Gujrati : Sanchal, English : Himalayan Black Salt , Indian Black Salt , Telugu – Nalla Uppu.
Uses: Black salt stimulates bile production in the liver, and helps control heartburn and bloating. It is an Ama, or toxic remains of improperly digested food in the stomach, reducing property. This component helps reduce cholesterol. Black salt aids in the slight reduction of blood glucose levels. Small amounts of black salt will also reduce elevated blood pressure.
Black salt, a pungent, sulfurous volcanic rock salt essential in Indian cuisine, is most commonly known as Kala Namak. It is widely used in chaat, raitas, and chutneys, and is renowned in Ayurveda for aiding digestion.
Here are the various Indian names and regional terms for black salt:
- Hindi/General: Kala Namak, Kala Loon, Sulemani Namak
- Regional Names:
- Tamil: Intuppu
- Malayalam: Karutha Uppu
- Telugu: Nalla Uppu
- Urdu: Kala Namak
- Other Common Names: Himalayan Black Salt, Sanchal, Bit Noon, Pada Loon
- Ayurvedic/Sanskrit Names: Sauvarchala Lavana, Roochaka
This mineral-rich salt, while reddish-black in appearance, is known for adding an “eggy” flavor to dishes
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