Black Vs white salt:

The main difference between black salt (also known as kala namak) and white salt lies in their composition, taste, and uses:

Black Salt (Kala Namak):

Composition: Black salt is primarily composed of sodium chloride (like white salt) but also contains trace minerals and sulfurous compounds. The sulfurous compounds give it a distinctive smell and taste.
Color and Texture: Despite the name, black salt is usually pink, brown, or purple in color and has a coarse, granular texture.
Taste: Black salt has a unique, slightly sulfurous and pungent flavor, attributed to its sulfur content. It is often described as having an “eggy” taste.
Culinary Uses: Black salt is commonly used in Indian cuisine, especially in chaats, chutneys, and various spice blends (masalas). It adds a distinct flavor to these dishes.
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Black (Kala Namak) and White Salt -Composition and Taste - Color and Texture - Nutritional Comparison and Special Uses of salt

White Salt:

Composition: White salt, also known as table salt, is almost pure sodium chloride, often processed to remove impurities and minerals. It is typically iodized to prevent iodine deficiency.
Color and Texture: White salt is pure white and finely ground, with a fine texture.
Taste: White salt has a straightforward, salty taste without additional flavors or odors.
Culinary Uses: White salt is a universal seasoning used in various cuisines worldwide. It is used in cooking, baking, seasoning, and preserving food.

Nutritional Comparison:

Both black salt and white salt provide sodium, an essential mineral necessary for bodily functions. However, excessive sodium intake can lead to health issues like high blood pressure and cardiovascular problems. Moderation is key when consuming either type of salt.
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Special Uses:

Ayurvedic and Medicinal Uses: In Ayurvedic medicine, black salt is believed to have digestive and carminative properties. It is used in traditional remedies for various digestive issues.
Vegan Egg Substitute: Black salt is sometimes used in vegan cooking to mimic the taste of eggs in tofu scrambles and eggless dishes due to its sulfurous, eggy flavor.
In summary, both black salt and white salt serve as seasonings in culinary applications. The choice between them depends on the desired flavor profile in a specific dish. Black salt is chosen for its unique taste, especially in Indian cuisine, while white salt is the standard salt used in everyday cooking worldwide.
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