[Sca-cooks] Indian black salt

[Moramarsh at aol.com]

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
--------
THLord Stefan li Rous     Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark  S. Harris           Austin, Texas     
StefanliRous at austin.rr.com
**** See Stefan's  Florilegium files at:  http://www.florilegium.org  ****


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