- English: Rock Salt, Himalayan Rock Salt
- Sanskrit: Saindhava Lavana
- Also, known as: Sendha namak,
Origin: India, Pakistan
Rock Salt is a naturally occurring mineral form and isometric crystals of Sodium Chloride. Its color can vary according to a variety of impurities present in it. Rock salt is the purest form of salt - unprocessed and raw, devoid of environmental pollutants and chemical components. "It contains 84 out of the 92 trace elements required by the body including potassium, iron, calcium, zinc, magnesium, copper and so on. As per Ayurveda rock salt is cooling rather than heating and is far more balancing for pitta, in comparison to other forms of salt. Its mildness and diverse mineral content help minimize the potential hazards of excess salt.
Ayurveda divides Sendha Namak into two main varieties including White Sendha Namak and Red or Pink Sendha Namak. Both are good for health and used in ayurvedic medicine. Rock Salt is used as a supportive ingredient in ayurvedic medicines, which are mainly beneficial in digestive ailments.
Sendha namak is mined from underground deposits of dried lakes in the Punjab region of Pakistan. It is unrefined, non-iodized and contains no additional anti-caking agents. It can be white, pink, red, or even blue in color. It facilitates the cellular absorption of minerals and plays an important role in replenishing the body’s electrolytes and maintaining the pH balance. Since this salt is pure, it is used during religious fasts in India.
Himalayan Rock Salts - These occur in various colors due to their predominant mineral content in their natural state. Both Rock salt ‘Sendha namak’ & Black salt ‘Kala namak’ mentioned below are Himalayan rock salts.
Rock salt ‘Sendha namak’ (Himalayan rock salt) is a large crystalline salt that's harvested from the Punjab region of Pakistan. The crystals are off-white to white or pink in color. Research shows that this type of salt may offer benefits for those with kidney disease.
Black salt ‘Kala namak’ (Himalayan black salt) is a dark, reddish-black crystalline salt that turns a grey to pinkish color when ground up. It has a distinct, sulfurous odor and taste.
According to Ayurveda, Sendha namak is the best for eating. The next best is Kala namak.
How to use:
As a spice.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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