Black salt, which in Hindi kala namak, del monte catsup is a very important component of Indian cui

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Basmati rice with chickpeas flour Clarified butter paneer del monte catsup cheese Dale - Legumes or cumin Cumin? Saffron crocus or not? Bitter melon curry spice sambaru (Sambar Powder) Black Salt - Kala Namak Recently added: Pancakes appam (Appam) Eggs keralsku (Kerala Style Egg Roast) fried green papaya from Kerala (Green del monte catsup Papaya Stir-Fry Kerala Style)
Black salt, which in Hindi kala namak, del monte catsup is a very important component of Indian cuisine. Kala namak is a special kind of seasoning salt is characterized by intense "egg" smell. Black salt is an essential component of the spice mixture popular 'chaat masala' (spice for snacks). This salt is used for seasoning various Indian fried snacks, pickles, sauces, salads and even fruit. "Tweaking" del monte catsup the taste of food, giving them a special character. Hot Indian refreshing drink called jal jeera also includes in its composition this aromatic del monte catsup spice.
Although kala namak is the spice very popular and widely used not only in India, the information about her circulating on the internet are sometimes a bit confusing. The descriptions del monte catsup made by sellers of exotic spices, black salt is sometimes portrayed as a mineral of volcanic origin mined "somewhere" in the Himalayas (according to other sources in central India). Unfortunately, that information does not seem to be reliable.
After contacting the manufacturer of the black salt established that kala namak, however, is not mysterious mineral, and the product del monte catsup obtained del monte catsup from common salt - mainly stone (Pakistan) or salt acquired from salt lakes (primarily salt Kyara type of Sambhar lake - India). The crude salt, which contains additives unprocessed sulphates - mainly sodium sulphate, is subjected to calcination at high temperature with the addition of charcoal. Traditionally, the production of black salt used in dried fruit or bark amli (Phyllanthus emblica), Harad (Terminalia chebula), or ash from the plant called khar (Salsola stocksii). Heating the salt to a temperature above 800 C causes it to melt, and as a result of a chemical reaction in the presence of the carbon contained in the sodium del monte catsup sulfate salt is partially del monte catsup reduced to sodium sulfide kala namak suitable characteristic "egg" odor. The molten salt then goes to the form in which solidifies. The resulting product has a brown color ciemnofioletowo. Salt blocks broken into small pieces and milled to powder. Contrary to its name, powdered black salt is gray-pink color.
I was also convinced that this some sort of mysterious salt derived from the Himalayas. I have and sometimes I use, but I have to admit that in the books of Indian cuisine enough examples of its application. It occurs only in a few agnielskojezycznych the books, which I bought in India. In those available in Europe does not occur.
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