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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
In the realm of culinary and dietary choices, the selection of salt isn't just about enhancing flavour; it can also involve considering the potential health benefits. Two salt varieties that have garnered attention for their unique properties are black salt and pink salt. Despite their names, these salts differ significantly in colour, taste, mineral content, and culinary uses.
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Black salt, commonly known as Kala Namak, hails from India and often exhibits a pinkish-grey or brownish hue when ground. In contrast, Himalayan pink salt, mined from Pakistan, boasts a characteristic pink colour attributed to its iron mineral content.
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Black salt is renowned for its distinct sulfuric and mildly eggy taste, making it a preferred choice in vegan and vegetarian cuisine, often used to replicate the flavour of eggs. On the other hand, Himalayan pink salt offers a milder, less intense flavour than black salt.
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Black salt contains minerals such as sulfur compounds, iron, and other trace minerals, which contribute to its unique flavour and potential health benefits. In contrast, Himalayan pink salt is known for its rich mineral profile, like sodium, potassium, calcium, magnesium, and iron.
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Black salt is a key ingredient in dishes like chaats, chutneys, and fruit salads. In comparison, Himalayan pink salt is a versatile gourmet salt employed in a wide array of culinary applications, including seasoning, curing, and serving food on decorative salt blocks.
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Traditionally, black salt has been associated with digestive and detoxifying properties in some traditional medicine systems. In contrast, Himalayan pink salt is often marketed as a healthier alternative to table salt due to its mineral content.
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The production of black salt typically involves a heating process that incorporates charcoal, herbs, seeds, and salts to achieve its unique flavour profile. In contrast, Himalayan pink salt is extracted directly from mines and undergoes minimal processing.
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Black salt holds a special place among vegetarians and vegans for its ability to replicate the flavour of eggs in plant-based dishes, making it a staple in their culinary repertoire. Conversely, Himalayan pink salt is chosen by those seeking natural, unprocessed salt options, appreciating its gourmet appeal.
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Black salt is readily available in South Asian markets and online stores, typically at a more affordable price point. Himalayan pink salt can be found in health food stores and supermarkets worldwide but is often relatively more expensive.
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In the world of salts, black salt and pink salt stand apart not only in terms of colour and flavour but also in culinary uses and potential health claims. While black salt is favoured for its distinctive taste, particularly in vegan cuisine, pink salt is celebrated for its rich mineral content and gourmet appeal.
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