Black salt, 1kg

Ground black salt is a popular seasoning in the cuisines of many countries around the world. It is commonly added not only during the cooking process but also to finished dishes. Therefore, many gourmets keep black salt on the table in a salt shaker, like other spices, and use it for preparing and seasoning soups, salads, appetizers, side dishes, vegetable pâtés, and sauces.

Incidentally, in the popular Indian spice called chat masala, black salt is the main component. This spice is usually added to roasted nuts and fruit salads. In addition, black salt with a high content of various minerals is often served in upscale New York restaurants.

However, one should not confuse Indian black salt with the salt that has been traditionally prepared in Russia before the Easter holiday. In the old days, it was called "black Thursday salt" because it was made on Maundy Thursday. For this, large rock salt was burned in an oven with cabbage leaves, kvass mash, or herbs. Then the finished product was consecrated along with eggs and kulich (Easter bread). Unfortunately, most recipes for making this salt have been irretrievably lost.

Meanwhile, black salt is a natural, unrefined salt mined in deposits where hydrogen sulfide-containing substances are present. Moreover, due to its rich natural composition, black salt is healthier for humans, and it is less salty to taste. In its properties, black salt is similar to soy sauce – it is rich in substances that act on the body like enzymes, improving digestion.

It is worth noting that this product cannot completely replace table or sea salt, as it has a specific smell reminiscent of a hard-boiled egg yolk. This is probably due to the composition of black salt – it contains a certain amount of hydrogen sulfide. However, it contains significantly less sodium chloride than table salt, so black salt is considered safer than table salt regarding its deposition in the joints.