Black Salt Powder
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Black Salt Powder
Black salt, kala loon or black Indian salt, is a type of rock salt, salty and pungent-smelling condiment used in South Asia. The condiment is composed largely of sodium chloride with several impurities lending the salt its colour and smell. The smell is mainly due to its sulfur content.
Composition – Sodium chloride, sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide, and hydrogen sulfide.
Other Names – ‘Nalla Uppu’ (Telugu), ‘Intuppu’ (Tamil), ‘Karutha Uppu’ (Malayalam), ‘Bere’ (Kannada), ‘Sanchar’ (Gujarati), ‘Saindhav Meeth’ (Marathi), and ‘Kala Loon’ (Punjabi)
Indian black salt, extensively referred to as kala namak, is a variety of Indian volcanic stone salt. It is popular in India, Pakistan, and nations all across the world because of its twisted taste and easy availability. This special variety of salt has its origin in the Himalayan ranges and is used in Indian dishes for cooking and garnishing.
Due to the presence of iron and other minerals, the salt is pinkish gray in color. It contains a unique sulfurous component that is frequently compared to boiled egg yolks and is super healthy.
When somebody has acidity, what happens is, the excess amount of acid is developed inside the body. To remove this acid, any substance with an alkaline nature is required.
Black salt is not exposed to any high heat which retains the mineral content in it. Because of this, it has an alkalizing effect on the body, and hence it reverses high levels of acidity. Therefore, it is clear that it can help to prevent atherosclerosis, heart attacks and strokes.