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Please give a comparison between Table Salt and Black Salt. — Preceding unsigned comment added by Iihtdhn7 ( talk • contribs) 10:39, 22 May 2013 (UTC)
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)
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)
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)
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)
Needs a disambiguation page, as there's a movie in development called Black Salt. Dessydes 17:30, 20 January 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.
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
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?-- Dhaval Talk 10:24, 19 May 2009 (UTC)
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)
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)
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)
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)
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)
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)
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)
This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||
|
Please give a comparison between Table Salt and Black Salt. — Preceding unsigned comment added by Iihtdhn7 ( talk • contribs) 10:39, 22 May 2013 (UTC)
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)
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)
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)
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)
Needs a disambiguation page, as there's a movie in development called Black Salt. Dessydes 17:30, 20 January 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.
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
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?-- Dhaval Talk 10:24, 19 May 2009 (UTC)
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)
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)
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)
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)
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)
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)
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)