The taste and smell of black salt
When we first met the taste and smell of black salt cause rejection, they are so repulsive. The taste is not as salty as other salts and leaves a pronounced metallic taste. Because black salt is of volcanic origin, and the fragrance carries in itself suitable, i.e., is dominated by notes of sulphur, dried garlic and asafetida (spice with resinous garlic-onion smell). However, after heat treatment "bouquet" is a little sweeter and resembles a soft smell of earth.
Useful properties of black salt
Due to relatively low content of sodium chloride in the composition of black salt, this mineral blend (powder) is the smallest risk compared to other salts. She does not delay in the body fluid is not deposited on the joints. Potassium, iron, iodine and other macro - and micronutrients included in the composition of black salt, significantly improves the digestive system, have a beneficial effect on intestinal peristalsis, thereby getting rid of constipation and excessive gas formation.
In accordance with the canons of ancient medical science – Ayurveda - volcanic black salt contains the elements of fire and water and not only supports digestion, but also mental clarity to a ripe old age.
A number of scientists believe that black salt can improve blood circulation, relieve acute poisoning, normalize blood pressure, remove heavy metals. To do this, just in the morning 10 minutes before Breakfast to take inside salt solution (1 teaspoon per Cup of water). A great therapeutic effect produces black salt when taking a salt bath: all mineral substances contained in it enter the human body through the skin. Such baths are shown in asthma, skin diseases, and also for active excretion of toxins.
In the countries of Eastern and Asian black salt is often used instead of the usual. Crushed mineral powder, seasoned vegetables, yogurt, be sure to add in chutneys - Indian national condiment made of fruits or vegetables with vinegar and spices, sometimes with honey and curry.
Black Thursday salt
Not to be confused with black sea salt volcanic salt, also called black, but prigotavlivaemy hand-made. In Russia traditionally it was prepared in anticipation of Easter on Maundy Thursday. It still bears the name of chetvergova salt. For its preparation take a large rock salt and made it in the oven with cabbage leaves, rye bread, kvass grounds or herbs. After the mixture was charred, it is pounded and sifted. The finished salt was sanctified along with Easter cakes and eggs.
