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Sustianable Tourism, Buy Local, Rural-Urban Connections

Posts Tagged ‘India’

Black Salt or Kala Namak from India

Posted by deborahmclaren on July 23, 2011

Indian spice

Image via Wikipedia

I wrote about this back in January and it has been a popular post since then. Finally I decided to buy some quality black salt and make it available on ebay and etsy.

Favorite new spice! Indian black salt comes from the Himalayan Mountains and has been used for centuries in Indian cuisine as cooking and finishing salt. In addition to the supreme taste it also has some exceptional health benefits. In India black salt is recommended for people with high blood pressure and to people who are on low-salt diets, because it is lower in sodium and does not increase sodium content in the blood. It is also know for comforting intestinal gas and heartburn. It is believed to help with indigestion. It is also considered a cooling spice in ayurvedic medicine which uses this salt as a digestive. Great on: yogurt and cheese. Exceptional on summer favorites such as cucumbers, watermelon and mangoes.

High quality spice from Travel Momma (we’re foodies!)

Find black salt on etsy

or ebay

Posted in food and wine, spice, Uncategorized | Tagged: , , , , , , | Leave a Comment »

Black Salt or Kala Namak

Posted by deborahmclaren on January 1, 2011

Several friends have recently been searching for black salt. What the heck is it? Where do you buy it? Why would you want it?

Apparently it is used a lot in Indian cooking. Kala Namak or Black Salt is a special type of Indian mineral salt. When ground into the small crystals or powder, it actually changes color to pink. It has a very distinctive sulfurous mineral taste (like hard boiled egg yolks).

Black Salt or Kala Namak

Its smell is mainly due to sulfur content. Kala namak consists primarily of sodium chloride and trace impurities of sodium sulfate, iron sulfide, and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight bitter taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell. Vegan chefs have made this salt popular for adding in eggy flavor to dishes like tofu scrambles. Kala Namak is used in authentic Indian cooking, and popular in mango smoothies.

Indian black salt is not to be confused with Hawaiian black salt, smoked sea salt or “black salt” used in Wiccan ceremonies (for jinx removing). Black rock salts are mined in several parts of the world, including Hawaii, Utah, Bolivia, the Murray-Darling basin of Australia, Peru, and Poland are marketed as Himalayan salt or pink salt. The color results from iron oxide.

Indian black salt comes from the Himalayan Mountains and has been used for centuries in Indian cuisine as cooking and finishing salt. In addition to the supreme taste it also has some exceptional health benefits. In India black salt is recommended for people with high blood pressure and to people who are on low-salt diets, because it is lower in sodium and does not increase sodium content in the blood. It is also know for comforting intestinal gas and heartburn. It is believed to help with indigestion. It is also considered a cooling spice in ayurvedic medicine which uses this salt as a digestive. Great on: yogurt and cheese Exceptional on summer favorites such as cucumbers, watermelon and mangoes.

It’s about $4 dollars per 6 ounces.

More recently, large crystal rocks are also used as Salt lamps. A salt lamp is a lamp carved from a larger salt crystal, often colored, with an incandescent bulb or a candle inside. The lamps give an attractive glow and are suitable for use as nightlights or for ambient mood lighting.

salt lamp

Ayurvedic Properties: It pacifies Vata and increases Pitta and Kapha. It contributes the salty taste and has a heating quality.

In ayurveda, black salt is considered an aid to digestion. Ground with ajwain and lemon juice and eaten, black salt helps balance the digestion. A couple of pinches of black salt and 1/8 tsp. dry-roasted ground cumin can be used to make digestive lassi. Black salt, with lemon and cliantro, is used to make a dressing for spicy fruit salsa or chick-pea salads.

Posted in food and wine | Tagged: , , , , , , , , , , , | 4 Comments »

Join me on a Global Citizens Network trip to India

Posted by deborahmclaren on October 22, 2010

Join me on a unique exploratory tour to India with Global Citizens Network

Global Citizens Network (GCN) is a nonprofit cultural immersion and volunteer program based in Minneapolis. Named one of the four “Best Volunteer Vacations” by National Geographic in 2007, participants recount their cross-cultural expeditions with GCN as being among the most powerful, meaningful experiences of their lives. GCN seeks to share and promote the values of peace, justice, tolerance, cross-cultural understanding and global cooperation by providing opportunities for cross-cultural expeditions with indigenous and other rural peoples around the world.

Join me and GCN staff on an exploratory tour to three unique communities in south Indian – including Tamil Naidu, Pondicherry and Andhra Pradesh. Become part of the network committed to collaborating on sustainable development efforts around the world.

The cost of the trip is $1,850 (not including international airfare) and includes room, board, domestic transportation in India and international emergency medical insurance. Join us January 6-15, 2011. This is a small group with room for only three more people. All ages are welcome although minors must be accompanied by an adult. For more information contact us at http://www.globalcitizens.org, Phone: 612.436.8270 | Toll Free: 800.644.9292.

Posted in family travel, Indigenous tourism, sustainable tourism, travel, Volunteer | Tagged: , , , , , | 2 Comments »

 
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