[Sca-cooks] Indian black salt

Elaine Koogler kiridono at gmail.com
Fri Mar 13 11:19:04 PDT 2009


I have some as well...but it's not Indian but rather Hawaiian.  I haven't
tried using it yet. I did just look at the label and it says that it does
contain charcoal... Any thoughts on how it differs from what you guys are
discussing here?

Kiri

On Fri, Mar 13, 2009 at 9:49 AM, Susan Lin <susanrlin at gmail.com> wrote:

> 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
> >
> >
> >
>
>



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