[Sca-cooks] Indian black salt

[Susan Lin]

I have some smoked black salt.  I was going to use it to make jerky.  Never
got around to the jerky but still have the salt.  The smell is so powerful I
have to wrap it in extra layers to keep the smell from permiating everything
else in that drawer.

Shoshanna

On Thu, Mar 12, 2009 at 9:40 PM, <Moramarsh at aol.com> wrote:

> 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
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>
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