Talk:Kala namak

comparison
Please give a comparison between Table Salt and Black Salt. — Preceding unsigned comment added by Iihtdhn7 (talk • contribs) 10:39, 22 May 2013 (UTC)

Harad seeds? Or Volcanic Origin?
Does anyone have any hard evidence to say one way or the other? I have bought kala namak in a powdery form and in big crystal-like lumps. I have always thought that it was some kind of natural substance with mineral compounds that give it the smell and taste that it has. All this stuff about special spices, heat treatment, etc....I can't help but feel that this is either a marketing gimmick to make people think it is some kind of special secret substance that only some people know the formula for, or a misunderstanding/mix-up with some masala mix containing kala namak along with other ingredients. This wiki article does absolutely nothing to clear up this confusion. — Preceding unsigned comment added by 180.215.140.228 (talk) 13:00, 25 April 2012 (UTC)

Comment 1
Hmm. about that sulphurous taste... I followed the link to sulphur, and it claimed that metallic sulphur is both tasteless and odourless. :-/ Cimon Avaro on a pogo stick 05:59 28 May 2003 (UTC)
 * It's usually hydrogen sulfite that causes a 'sulphurous' taste. The taste is sort of what you'd imagine a rotten egg would taste like if you ever smelled one.... If that gives you a sense-memory... -- Someone else 06:08 28 May 2003 (UTC)


 * Yes, elemental sulfur is odorless, but many of its compounds are higly aromatic. No, it isn't H2S - it must be a mix of non-volatile sulfur compounds, possibly iron sulphide, because it doesn't smell the way it tastes. If you've ever smelled vulcanic gasses, it tastes similar to the way those smell. Other spices with a sulphurous taste include asafoetida and, to a much lesser degree, carmelized garlic. Mkweise 06:27 28 May 2003 (UTC)


 * I spent some time trying to find reputable sources citing its chemical composition, with no luck. It would be nice to know exactly what sulfur compounds it contains. An indian friend mentioned that each region's Kala Namak is actually different in taste, owing to the local variation in composition. Jorgenumata (talk) 02:58, 22 December 2007 (UTC)


 * It is prepared by boiling rock salt with kabuli harad seeds. I have seen it being made in Raipur, Chhattisgarh Oliveguy2007 (talk) 16:51, 6 February 2009 (UTC)

I don't know if there is a preparation made from Kabuli (from Kabul? not in India!!) harad seeds, but I have never come across it. Black salt, as used in Indian cooking, is of volcanic origin. It smells of hydrogen sulphide because it comes from volcanoes. It is black (actually dark purple) when in the lump form because of predominately iron (II) compounds and other lesser mineral components. Analysis has shown one example to contain 99%+ sodium chloride, and a little iron (as black particles and dissolvable salts) which form a green solution, typical of ferrous salts. It smells of hydrogen sulphide because it contains this gas which is dissolved in the salt solution before it crystallizes. It contains minute traces of potassium and other minerals, such as copper and nickle. It is therefore NOT low in sodium, and believers in whatever faith will not derive any benefit from its use, no matter how hard you try. It will not cure blindness. Waaza —Preceding unsigned comment added by Waaza (talk • contribs) 16:09, 17 March 2009 (UTC)

When I analysed black salt from India, using flame photometry for the sodium, and ion chromatography for the chloride, they balanced almost perfectly. There was no sign of sulphide, or any other sulphur species of any quantity. Surely, the sulphurous smell comes from dissolved hydrogen sulphide gas, prominent in volcanic gases. The gas is held interstitially within the salt crystal, and released on dissolving in water. Waaza 02 July 2009 —Preceding unsigned comment added by Waaza (talk • contribs) 19:20, 2 July 2009 (UTC)
 * Can you cite the source for what you stated? It would be nice to have this info on the pageSjschen (talk) 15:22, 6 July 2009 (UTC)

Article Complete Cleanup
This article, as fascinating as it is, needs a clean up. There is repetition and no real structure to the whole article. The reference section is frankly appalling: you can't be so informal on Wikipedia. The whole article must be:

a) Revised for repetiton

b) Made to comply with Wikipedia article standards

c) Made into Sub-topic format

d) Have references revised

I understand that it is easy tp tell other people to do things, however unfortunately I have no knowledge in the field so may not be able to help as much as one could. I will try my best to improve it Bhaveer 21:17, 17 November 2006 (UTC)

I read the original offerings and was interested that black salt (from India) may contain potassium chloride (rather than or additionally to) the usual sodium chloride. However, the original script said that people were taking black salt for medical reasons. However, I was under the impression that salt from volcanic sources was most likely sodium rather than potassium chloide, as sodium comes from volcanoes and potassium from rocks. As I returned from India this year (2006) with two bags of black salt for culinary purposes, I decided to analyse it. I am an analytical chemist with 35 years experience and have academic qualifications including an M.Sc. What I found is stated in the text. I don't know of any better reference than that. You now have to decide what needs to be done. Not only for the good and reputation of this fine project, but to inform people that thinking black salt contains potassium instead of sodium could seriously upset their health!!! I wonder if people would take legal action against you? If you wish to discuss this further, leave a contact address, please. Waaza 27th Dec 2006

Revised the article for repetition and to comply with Wikipedia standards. Since this article seems to be about Indian Black Salt, I eliminated the references to black salt as used in voodoo (wicca?), and am creating a disambiguation page for it and the movie. I wasn't sure what to do with the chemical analysis section, as it seems that it was based on a single sample of black salt, and might not represent trace minerals found in all black salt. Gobonobo 17:00, 11 February 2007 (UTC)

Associating the smell of black salt with rotten eggs or to mimic egg taste for vegetarians, can be disappointing to many. Just to remind that the substance is used for culinary purpose mostly in India where there is a high percentage of vegetarians. The first time I tasted a food made using black salt left me with a memory of fine incomparable taste which only the one consuming it can understand. Nothing to remind rotten eggs which I guess no one must have tasted. I highly esteem the wikipedia and request to reconsider the wordings. Thanks. —Preceding unsigned comment added by 41.222.99.41 (talk) 11:50, 11 November 2010 (UTC)

Disambiguation
Needs a disambiguation page, as there's a movie in development called Black Salt. Dessydes 17:30, 20 January 2007 (UTC)


 * Created a disambiguation page, and in doing so, removed references in this article dealing with black salt used in Occult practices, as these are two different things. Steamroller Assault (talk) 12:05, 22 December 2007 (UTC)

I would change the word 'sulphuric' to 'sulphurous', as this would be more scientifically correct. I would make the point that people only believe it to contain potassium chloride whereas modern analysis has shown at least one specimen to contain only sodium chloride. Waaza 15th Feb 2007

== why is it called black salt? Answer: Known as black salt because it contains iron which is black in color and also in the rock form it is darker than the table salt.

that might be a good piece of information to add.

"Black Salt is also used in Occult practices to stave off evil forces and break curses"
Is this really the same type of black salt as the pink, food additive, black salt? Perhaps someone, who knows, could answer, or if it isn't could edit to clarify, or start a new "occ0ult" black salt page? Jellyboots


 * They are two different items. I removed the occult references and created a disambiguation page.  I haven't started a new page for the occult black salt, since I'm not an expert.  Some webpages mention it as being salt with either black ink or iron cauldron scrapings added to it.  Definitely not edible.  Steamroller Assault (talk) 12:05, 22 December 2007 (UTC)

Irrelevant Reference
The reference cited to support that Harad (Terminalia chebula) become part of black salt during manufacturing process, is completely irrelevant, that particular reference speaks about medical properties of sulfurous compunds. Can someone pelase varify and if confirmed, remove the reference?-- DhavalTalk 10:24, 19 May 2009 (UTC)
 * Yup, sounds extremely dubious at best. Deleted it. Sjschen (talk) 20:23, 29 June 2009 (UTC)


 * Now again has been added back by Sjschen. Sjschen was wrong as expected. 90.194.23.176 (talk) 08:37, 30 May 2012 (UTC)

Moved from Black salt to Kala namak.
The term "Black salt" can be used to describe too many things, as such I propose to move this article to "Kala namak". I will initiate the move in a week should there be no objection. Sjschen (talk) 20:25, 29 June 2009 (UTC)

What other things does it refer to, apart from the occult material? It is known as, and sold as, black salt, in the west, so I think it should stay as that. Jellyboots (talk) 04:18, 6 July 2009 (UTC)
 * In most fine food stores, Kala namak is sold as "kala namak" because it removes the ambiguity of the term "Black salt", which can refer to as you say a black salt for occult use, black lava salt (dark grey, no sulphur flavour) or kala namak (dark purple, strong sulphur flavour). What is sold as black salt in the west is usually black lava salt, and not kala namak. The new image on the page is in fact black lava salt and not kala namak. This proves how the ambiguous the term actually is and further motivates my original point. Sjschen (talk) 15:20, 6 July 2009 (UTC)

Added picture
I have added a picture of a bowl of kala namak, which I photographed myself. maybe it's not a great picture...but it is the real thing at least... Jellyboots (talk) 12:10, 15 July 2009 (UTC) http://en.wikipedia.org/wiki/File:Black_salt.jpg —Preceding unsigned comment added by Jellyboots (talk • contribs) 12:17, 15 July 2009 (UTC)

Who writes stuff like this???
From the article: "This condiment is used in India and is used extensively in Indian cuisine as a condiment..."

Well, yes, if it "is used extensively in Indian cuisine", then we kind of might guess that it "is used in India".

And since we're talking about "This condiment", we could perhaps even conclude that it is used "as a condiment" without having to be told that again.

Who the heck creates abominations like that sentence?!? -- CRConrad (talk) 09:30, 6 July 2010 (UTC)


 * It does sound pretty strange. Just edit it out. You don't have to write a new section here to complain about it. Sjschen (talk) 18:55, 7 July 2010 (UTC)


 * OK, done. But of course I did have to write a new section here -- not just to complain about it, but to find out who the **** writes stuff like this. That was what I asked (and you didn't answer). -- CRConrad (talk) 17:09, 26 July 2010 (UTC)


 * You can always look at the history of the article to find out who. It's pretty simple to do. ;) -- Sjschen (talk) 04:33, 27 July 2010 (UTC)

Tradeboss source (man-made product)
Is tradeboss.com a reliable source? Also I don't find any direct reference on that link, that says that black salt may be man-made product (whatever that should mean!?). --Valio (talk) 00:26, 18 February 2011 (UTC)
 * I removed the source now. --Valio (talk) 09:30, 25 February 2011 (UTC)
 * Yes, I don't believe we could use that as a source. However, I can't but wonder if it is manufactured by adding a few sulfur compounds to salt. I'm having no luck searching for sources - there's too much promotional and descriptive information about the salt. --Ronz (talk) 17:50, 25 February 2011 (UTC)
 * When I was India in a spice shop I was told that it was a traditional salt from volcanos and was used since many centuries; no, that's not a reliable source for sure, but the reason why I found that description strange in the first place and looked up the source. 'man-made' is a really fuzzy description; the salt that was in the shop was man-made of course, as you won't find any grained salt in nature. Of course it could be a man-mixed blend of salt and sulfurs as well --Valio (talk) 21:37, 25 February 2011 (UTC)
 * I agree. Maybe someone will find a source that will shed some light on how it is produced. Meanwhile, I'm keeping my eyes open for a spice shop where I could taste it. --Ronz (talk) 22:11, 25 February 2011 (UTC)
 * I've tried to find reliable sources on the net and in books about this stuff but the origins of this ingrediant be in man-made or natural is quite hard to find. The best source I've seen so far is the German one regarding its safety. The rest of the sources are mediocre at best. Kala Namak is easy to find in your local Indian communities but I've had trouble find whole crystals of unpowdered Kala Namak. -- Sjschen (talk) 23:10, 25 February 2011 (UTC)


 * I found a reliable source that proves that Kala Namak is a manmade product. 90.194.23.176 (talk) 08:39, 30 May 2012 (UTC)

Powder's colour changes to pink
It is mentioned in production section - "The salt crystals appear black and are usually ground to a fine powder that is pink".

It is correct. It will be helpful if the scientific reasons as to why this change of colour happens is also mentioned with this information. — Preceding unsigned comment added by Ravi arnie (talk • contribs) 06:53, 16 December 2020 (UTC)

Tastes like farts
I notice the article mentions it has a smell like farts, but it actually tastes like farts too. 88.142.151.11 (talk) 19:01, 14 October 2022 (UTC)

"Finely ground plants and fruits"
This video ( https://www.youtube.com/watch?v=wXm9T_28Ijo ) says that one of the ingredients in kala namak production is a powder made from finely ground plants and fruits. Why, then, is this not mentioned in the "Ingredients" section of the current version of this article? 76.190.213.189 (talk) 04:46, 20 February 2024 (UTC)