DISCARD BIOCHEMICAL MALFUNCTION BY BLACK SALT THROUGH NATUROPATHY

Debojyoti Basu, Divyesh Sharma, Vipul Darji, Honey Barot, Jyoti Patel, Dinkal Modi and *Prof. Dr. Dhrubo Jyoti Sen

ABSTRACT

Kala Namak or Himalayan Black Salt, also known as Sulemani Namak, Black Salt, Bit Lobon or Kala Noon, is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulphur content. Due to the presence of Greigite (Fe3S4, Iron (II, III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole and when ground into a powder, it is light purple to pink in color. Kala namak consists primarily of sodium chloride and trace impurities of sodium sulphate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide. Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulphide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible: Hydrogen sulphide is also one of the components of the odor of rotten eggs and boiled milk. This is used as: antacid, anti-flatulent, antioxidant, anthelmintic, adaptogenic, demulcent, carminative, digestive stimulant, hematinic, hematogenic and fat burner.

Keywords: Sodium chloride, sodium sulphate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide.