Fruit chutneys - Import export

"Resources and history Kala Namak, also called black salt, is a salt granulate from Pakistan. This salt is naturally pure and unrefined volcanic mineral salt and is processed according to centuries-old traditions. The salt is characterised by a high water sulphide and iron content. Traditionally, this salt was extracted from mines in Pakistan. The raw material has to be heated in a cooker for 24 hours while it was in a sealed ceramic container together with charcoal. During these 24 hours, the sodium sulphate is converted into hydrogen sulphide and sodium sulphide, which gives Kala Namak its dark colour. After heating, it was cooled, stored and aged. Taste and Use Kala Namak gives food a sulfur taste similar to the taste of boiled eggs. In Indian cuisine, this is highly desirable and Kala Namak is used as a flavoring for fruit salads, chutneys or in the popular Raitas. The salt is especially recommended with vegetables and exotic fruits, but also with f…"

Black salt, or Kala Namak is an unrefined Indian volcanic rock salt. This salt is purplish to pinkish grey with very fine dark flecks. These colours come from the presence of trace minerals such as magnesium and volcanic iron. Kala Namak has a very distinctive smell, due to the sulphur compounds that it contains. The smell becomes apparent when added to food but disappears during the cooking process. The salt also has a distinctive taste, which has been described as similar to hardboiled egg yolks. This savoury umami taste is therefore often used in egg free recipes to add an egg flavour. Kala Namak is predominantly used in Indian cuisine as a condiment, usually with snack foods. It is used in chutneys, raitas, fruits salads and chutneys and savory snacks. In Ayurvedic medicine, kala namak is considered a ‘cooling’ spice and is used as a digestive aid and laxative. It is also believed to alleviate flatulence and heartburn.