[Sca-cooks] Indian black salt
Moramarsh at aol.com
Moramarsh at aol.com
Thu Mar 12 20:40:40 PDT 2009
Indian Black Salt is also sold as non edible black salt. It is a blend of
charcoal & salts . It is used for making incense and to reduce the effects of
poison. Think ingesting activated charcoal and then pumping the stomach. As
with asafoetida, it sometmes finds itself into the spice rack.
In the new faddish salts of the world, there is a black salt listed. It is a
smoked natural sea salt. It is quite dark in color and not like the Incense
black salt.
Do you think some of the historical recipes could have smoked the salt??
Mora
In a message dated 3/11/2009 9:25:55 P.M. Pacific Daylight Time,
StefanliRous at austin.rr.com writes:
Ok, this makes sense looking at the Wikipedia entry for "Indian black
salt".
"Chemically, black salt is sodium chloride, with iron, sulfurous
compounds and trace minerals."
So yes, that would be the source of the hydrogen sulfide you smell.
Frankly, it doesn't sound like a good salt for any food. But the
entry further says "Black salt ... is used as a laxative and
digestive aid. It is also believed to relieve intestinal gas and
heartburn." and "Black salt is appreciated by vegans in dishes that
mimic the taste of eggs". Rotten eggs?
Stefan
--------
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Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
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