The Untold Health Benefits of Herbal Black Salt (Kala Namak): A Scientific Overview

Abstract

Herbal Black Salt, also known as Kala Namak, is a traditional South Asian and Ayurvedic culinary and medicinal ingredient. Distinctive for its pungent aroma and varying color shades, ranging from dark violet to pink, it is manufactured using Himalayan or other natural rock salt through a special kiln-firing process incorporating Ayurvedic herbs. While Himalayan pink salt has been well-researched, studies on black salt are sparse. Notably, Kala Namak has a lower sodium content than common table salt and is rich in essential minerals such as iron, calcium, and magnesium. Furthermore, the incorporation of vital Ayurvedic ingredients like Amla (Phyllanthus emblica), Harad (Terminalia chebula), and Behera (Terminalia bellerica) endows it with numerous health benefits. Kala namak has gained recognition as a secret ingredient to give savory egg flavor to a vegan full-English breakfast. It can be sprinkled over grilled tomatoes and mushrooms, vegan sausages, baked beans, avocado toast, eggless salad, and cheese recipes for a delicious taste. This comprehensive overview provides information on the chemical and elemental composition of herbal black salt, the salient phytochemical features of its Ayurvedic components, and its possible health advantages, ranging from cardiovascular, renal, and oral health to antioxidative, anti-aging, and cognitive enhancements.