Black salt is sourced in natural regions rich in hydrogen and sulphide deposits in the earth and contains specific enzymes to improve digestion by stimulating appetite and regulating intestinal peristalsis.
Black salt has a strong pungent aroma like eggs due to the presence of hydrogen sulphide yet despite the aroma Black salt has numerous advantages over regular salt including a lower sodium chlorine content that often accumulates in joints causing various ailments.
Black salt is used extensively in India’s famous cuisine to not only enhance flavour but also to improve digestion during meals. According to the ancient Indian system of Ayurvedic medicine Black salt contains the elements of fire and water (pitta and kapha dosha) to boost gastrointestinal function and even stimulate cognition.
Despite being called Black salt it is actually a reddish brown colour due to the presence of trace minerals such as iron. Like any salt Black salt is best stored in a cool dry place.
