Salts
Salts are indispensable ingredients in cooking, essential for enhancing flavor, preserving foods, and providing vital minerals that support human health. Different types of salts vary in texture, crystal size, mineral content, and processing methods—each factor influencing their taste and nutritional profile. From the fortified benefits of iodised salt to the smoky flavor of black salt and the mineral richness of rock salt, every variety brings its own culinary and health advantages. Choosing the right salt can transform not just the flavor and presentation of a dish but also its nutritional value.
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Iodised Salt
Iodised salt is common table salt fortified with potassium iodide or iodate to help prevent iodine deficiency. Iodine is vital for producing thyroid hormones that regulate metabolism, growth, and cognitive development. Consuming iodised salt regularly supports healthy thyroid function and helps prevent disorders like goiter and hypothyroidism. Despite its added benefits, iodised salt contains the same sodium levels as regular salt, so it should be used in moderation to maintain healthy blood pressure. Because it looks and tastes identical to standard salt, iodised salt remains one of the most effective public health measures for ensuring adequate iodine intake worldwide.
Black Salt (Kala Namak)
Black salt, or kala namak, is a distinctive rock salt naturally enriched with sulfur compounds that impart a smoky, egg-like aroma. With a slightly lower sodium content than regular salt, it can be a suitable option for people managing their sodium intake. Packed with trace minerals such as iron, calcium, and magnesium, black salt is prized in Ayurveda for its digestive benefits and ability to ease bloating, indigestion, and heartburn. Popular in Indian street foods, chaats, raitas, and chutneys, it also adds depth to vegan dishes that replicate egg-based flavors. Its striking color and taste make it a favored finishing salt for fruits, salads, and savory snacks.
Rock Salt (Sendha Namak)
Rock salt, also known as sendha namak, is a naturally occurring crystalline form of sodium chloride sourced from mineral deposits. Unlike refined table salt, it retains beneficial minerals like magnesium, potassium, and calcium that help maintain electrolyte balance and muscle function. Its coarse texture and mild taste make it ideal for seasoning slow-cooked dishes, pickles, and brines. Rock salt is often used for salt crust baking, which locks in moisture and enhances the flavor of meats and fish. Beyond the kitchen, it’s valued for its therapeutic uses in bath salts, scrubs, and relaxation treatments, as well as industrial uses like de-icing and water softening.
