Description
Black Salt, known as বিট লবণ in Bangladesh, is a unique type of volcanic rock salt that undergoes a specific processing method involving heating it with charcoal, herbs, and spices, giving it its distinctive reddish-black color and pungent, sulfurous aroma. Originating primarily from the Himalayan regions, this unrefined mineral salt is a staple in South Asian cuisine. It is widely used to add a tangy, savory, and slightly smoky flavor to chaats, chutneys, raitas, fruit salads, and refreshing beverages like “Jaljeera” and “Shikanji.” Its characteristic ‘eggy’ taste also makes it a popular ingredient in vegan cooking as a substitute for egg flavor. Beyond its unique taste, black salt is also traditionally valued for its perceived digestive benefits.