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, Sa.............read more



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 pro.............read more





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 – use.............read more



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 pr.............read more


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


4) 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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5) 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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6) Black Salt contains small amounts of iron compounds, which are highly beneficial for iron deficiency.


7) 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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8) 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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9) 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.


10) Kala namak is considered a cooling spice in Ayurve.............read more



Table salt VS Black salt




Side effects

Black salt’s overuse may lead to nausea, vomiting, heartburn, an.............read more


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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

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