Vol. 12, Issue 6 (2023)

Author(s):
Kavindra Singh, SK Tyagi, Mohit Chaudhary and Deepika Baliyan

Abstract:
Black salt is an important condiment in the kitchen, which have a lot of ayurvedic properties for health benefits. Black salt are manufactured in the kiln from a long period of time. Technically its involve a thermal process in which white nuggets of salt with some ayurvedic ingredients converted in to black salt on a very high temperature (800-850 °C). The manufacturing of black salt is a very laborious and time consuming work. Some cheapest harmful chemicals may be adulterated in raw while salt and change the colour and taste of it as similar to black salt, but these types of salt are very dangerous for human being. Food regulating authority of India strictly monitors the manufacturing and marketing of black salt.