Biova gourmet salt, Kala-Namak salt (black salt) granules 2-5 mm 200 g. The Kala Namak or also known as black salt or black salt is a specialty in the Indian kitchen. Kala Namak salt is characterised by a high proportion of hydrogen sulfide and iron. Above all, the hydrogen sulphur gives the salt a misleading yet special scent, similar to the lazy eggs. Thanks to its special preparation, the Kala Namak shines black. In the production of the salt, Harad seed, the fruits of the Terminalia chebula (a tree), are boiled with a salt solution. The salt takes on the black shimmering colour and the taste of the pulp fruit, which also gave the salt the name black salt or black salt. However, it appears predominantly in a dark red, caused by the high iron content. India has a different meaning. Salts such as Kala Namak are used as spices in the Indian kitchen. There are different varieties with different tastes and aromas. We usually only know the Indian table salt Sambhar Namak. Only in special shops you will receive additional salts such as the Kala Namak or black salt. Kala Namak is not harmful to health. In 2003, the Federal Institute of Risk Assessment (BfR) studied the Kala Namak for its relatively high concentration of hydrogen sulfide Hydrogen sulphur is a toxic gas that smells of lazy eggs in low concentration. The BfR then came to the results that the "Kala Namak", "Black Salt" or "Black Salt", with a certain use as in the Indian kitchen no health hazard. The Kala Namak or black salt gives the food a sulphur taste. This is in India especially for fruit salads, chutneys, chaats or at the popular rait.
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