The Pharma Innovation Journal 2023; 12(6): 1977-1980

ISSN (E): 2277-7695

ISSN (P): 2349-8242
NAAS Rating: 5.23 Traditional and rural manufacturing process of black
TPI 2023; 12(6): 1977-1980
© 2023 TPI salt
[Link]
Received: 22-03-2023
Accepted: 23-04-2023 Kavindra Singh, SK Tyagi, Mohit Chaudhary and Deepika Baliyan
Kavindra Singh
Research Associate, ICAR- Abstract
Central Institute of Post-Harvest Black salt is an important condiment in the kitchen, which have a lot of ayurvedic properties for health
Engineering & Technology, benefits. Black salt are manufactured in the kiln from a long period of time. Technically its involve a
Ludhiana, Punjab, India 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
SK Tyagi consuming work. Some cheapest harmful chemicals may be adulterated in raw while salt and change the
Principal Scientist, ICAR-
colour and taste of it as similar to black salt, but these types of salt are very dangerous for human being.
Central Institute of Post-Harvest
Engineering & Technology,
Food regulating authority of India strictly monitors the manufacturing and marketing of black salt.
Ludhiana, Punjab, India
Keywords: Black salt, manufacturing, health benefits & adulteration
Mohit Chaudhary
SRF ICAR-VPKAS Almora Introduction
Uttarakhand, India In the living world the minerals play a vital role for several biological processes. On an
average 54 percent of adult human body is fluid in which minerals are as electrolytes acting at
Deepika Baliyan
M. Tech (SHIATS) Pryagraj the cell membrane, which permits transmission of electrochemical impulses in nerve and
Uttar Pradesh, India muscle fibers and also control the activity of different enzymatically catalyzed reactions that
are necessary for cellular metabolism. Black Salt is a crushed form of fired salt with a strong
sulphur smell and taste reminiscent of hard-boiled eggs. It is used extensively in Indian
cooking, vegan diets and naturopathic remedies. Traditionally, the black salt was transformed
from its relatively colorless raw (nugget of salt) natural forms into the dark black coloured
commercially sold kala namak through a reductive chemical process that transforms some of
the naturally occurring sodium sulphate of the raw salt into pungent hydrogen sulphide and
sodium sulphide. Manufacturing process of black salt done within a kiln or Furness, where raw
salt is heated, melted and converting into black salt. Raw salt mixed along with small
quantities of harad seeds, amla, bahera and babul barks. The fired salt is then cooled, stored,
and aged prior to sale. Kala namak is prepared in this manner in northern India. The salt
crystals appear black and are usually ground to a fine powder that is pink.

Materials and Method

Equipments & Raw materials for black salt production
Earthen pot is the basic indigenous equipment required for black salt production; white nugget
salt (Including harad seeds Big & Small), amla, bahera or babul bark and Nosader) and
Almond shell (for colour enhancement), all these ingredient should be mixed properly in a
specified ratio. The losses of ingredients in black salt production are calculated 5 percent

Table 1: Ingredient ration of black salt (in 100 kg)

Sr. No. Ingredients Composition
1 white nugget salt 95 kg
2 Harad seed (small) 300 gm
3 Harad seed (big) 500 gm
4 Nausadar (ammonium chloride) 200 gm
5 Amla 600 gm
6 Bahera 400 gm
Corresponding Author: 7 Almond shell 3 kg
Kavindra Singh
Sources: Production site
Research Associate, ICAR-
Central Institute of Post-Harvest
Engineering & Technology, Manufacturing site: The production unit of black salt is situated in rural area of district
Ludhiana, Punjab, India
~ 1977 ~
 The Pharma Innovation Journal [Link]

Meerut (Village - Kazamabad Goon - 250205). Horizontal but it has low thermal capacity as compared to coal materials.
kiln in the earth are used for black salt production In the kiln the first layers are arranged of coal, then second
In horizontally kiln; there are several unite operations are arranged with cow dung then third one arranged with coal,
involved for black salt manufacturing. These unit operations after that mud pots are hold on this firing materials and starts
are listed below black salt manufacturing process. On an average 12-14 hours
1. Mud pots manufacturing unit firing is required for making a good quality of black salt, if
2. Preparation of kiln for specific size and capacity heating will be low or for a short period of time, then crystal
3. Firing materials (Coal) will made low and semi crystal will obtain in higher
4. Mixing of salt and other ingredients proportions, Therefore, long heating (firing) are suggested for
5. Heating of white nugget salt into mud pot at higher making good quality of black salt.
temperature
6. Breaking the fired black Salt pot and categorized the
black salt accordingly
7. Black salt packaging and storage.
All of the unit operations are performed separately as
discussed in brief

Mud pots manufacturing’s unit

It’s an optional unit operation, some manufacturer purchases
Fig 3: Firing materials used in black salt manufacturing
ready to use mud pots for black salt production, while large
black salt producer have their own pots making unit. On an
average dimension of pots are: height (15-16 inches), mouth Mixing of salt and other ingredients
size (4.5-5.5 inches), diameters (44-46 inches), and salt Nuggets of white salt are mixed with a specified amount of
capacity 35-40 kgs. Black soil may be good packaging herbal ingredients, which gives the ayurvedic property to
materials for pots making, because of its textural property. black salt. Triphala consist of three fruits ingredients
including Amalaki (Emblica officinalis), Bibhitaki
(Terminalia bellirica), and Haritaki (Terminalia chebula).
Babul Bark is the main fourth ayurvedic ingredients, which
are used for black salt manufacturing.

Fig 1: Dimensions of pots used in black salt manufacturing

Preparation of kiln for specific size and capacity

Horizontally types kiln in the earth are so many different size
and capacity. Small scale manufacturers have the kiln Fig 4: Ayurvedic Ingredients in black salt
capacity of 15 pots, but kilns capacity varies according to the
production capacity of manufacturer such as 18 pots, 21 pots, Heating of white nugget salt into mud pot at higher
24 pots, 27 pots, 39 pots, 41 pot and 45 pots. temperature
This process starts at morning because of white salt melting
point is nearly 801°C and it required a very high thermal
energy (heat), Once kiln start firing, after then mud pots start
heating and filling up with white salt and ayurvedic
ingredients. During black salt manufacturing the heating
temperature arise upto nearly 800-1000°C, One cycle of black
salt manufacturing takes 18-24 hours, after that it takes one
night cooling time.

Fig 2: Kiln arrangement

Firing materials (Coal) Fig 5: Heating of salt

Mainly coal is used as firing materials but some manufacturer
use cow dung, mixture of coal with molasses (known as During research work, after 15:30 hours, hot fired pots are left
Tikkli). Tikkli is the cheapest substitute for heat production, for cooling to overnight, next day the pots are break and black
~ 1978 ~
 The Pharma Innovation Journal [Link]

salt are categorized according to the quality. In Table No. 01, Sodium chloride gives its salty taste, iron sulphide provides
the duration and time required in black salt production is its dark violet hue, and all the sulphur compounds provides its
demonstrated. slight savoury taste as well as a highly distinctive smell, with
hydrogen sulphide being the most prominent contributor to
Breaking the fired black Salt po;t and categorized the the smell. Black salt contains 36.8% to 38.79% sodium
black salt accordingly content. The acidic bisulfates/ bisulphites contribute a mildly
When kiln pot cooled its breaks with the help of hammer and sour taste. Although hydrogen sulphide is toxic in high
categorized according to the quality of black salt such as concentrations, the amount present in kala namak used in food
crystal, semi crystal and outer mixture. is small and thus its effects on health are negligible. Hydrogen
a) Crystal: Crystal is the first grade of black salt, which sulphide is also one of the components of the odour of rotten
have the core materials of the fired pots. Bright colour, eggs and boiled milk. Minerals composition of black salt,
crystal type’s texture and appearance are the identity of minerals comparison between table and black salt and Ions
this salt. percentage in black salt are discussed in table No. 2, 3 & 4
b) Semi crystal (Dana): it contains the second outer part of respectively.
core black salt pots. It’s have some low market value as Black salt has the following medicinal properties such as
compared to crystal black salt. Antacid, Anti-flatulent, Antioxidant, Anthelmintic,
c) Outer mixture (Rodi): Rodi has outer part of black salt Adaptogenic, Demulcent, Carminative, Digestive Stimulant;
pots, it contains some impurities of earthen materials, and Haematinic (increases hemoglobin levels, Hematogenic (helps
this type of black salt has some large pieces size and dull in formation of red blood cells), Fat Burner. It’s also
appearance. It’s have very low market value as compare beneficial in abdominal discomfort and other symptoms
to crystal black salt. related to digestive system disorders such as Acidity,
Abdominal pains, Intestinal Gas, Flatulence, Abdominal
Distension, Bloating, Anemia, Obesity and Skin diseases.
Herbalist, naturopaths and ayurvedic physicians generally
recommend black salt in these diseases. In Ayurveda, black
salt has medicinal importance and it is an ingredient of many
ayurvedic medicines, which are useful for digestive system.
Black salt or kala namak commonly used in the kitchen of
India Pakistan, Bangladesh, Nepal, Bhutan and other Asian
countries, it also used as a part of Ayurvedic medicines and
therapies since centuries. Pinkish-grey colour of black salt is
due to the presence of iron and other essential minerals. A
little stronger than common salt, the black variety adds a
distinctive flavor to dishes, and is considered to be a healthier
alternative as well. Usually used table salt contains high
sodium levels, and should be consumed in limited quantity.
On the other hand, black salt is less iodized and a more
natural form of the salt. (TIE, New Delhi, January 6, 2020).

Health improving properties of black salt

Fig 6: Black salt 1. Black salt contains alkaline properties which help reduce
excess acid in the stomach; it’s also improved the
Black salt packaging and storage digestion and also alleviates intestinal gas.
After grading, milling process start, some manufacturer 2. Many people consume black salt to be an effective
trading without milling, while some deals with powder of remedy for constipation. Black salt add with ginger and
black salt, it’s a matter of choice, profit, and available facility. lemon juice in lukewarm water & drink it at morning.
The remedy gives batter result for constipation.
3. The essential minerals in black salt are known to boost
hair growth by strengthening weak hair and preventing
split ends. Including black salt in your diet can also help
cut down hair fall and reduce dandruff.
4. Water retention occurs when fluids get accumulated in
your body. This happens when one has an excessive
intake of sodium. This is why you need to ditch your
high-sodium intake and move to black salt which has
lesser sodium.
5. Black salt’s anti-inflammatory properties and coarse
Fig 7: Black salt packaging
texture helps for healing the cracked heels, and also acts
as a cleanser, it also acts as a great body scrub.
Composition
6. The material mixed in black salt manufacturing provides
Kala namak mainly contains sodium chloride with trace
the additional benefits to the consumers. Such as Amalaki
impurities of sodium sulphate (Na2SO4), sodium bisulphate
fortified the black salt to Vitamin C and other minerals.
(NaHSO4), sodium bisulphite (NaHSO3), sodium sulphide
(Na2S), Iron sulphide (FeS) and hydrogen sulphide (H2S).
~ 1979 ~
 The Pharma Innovation Journal [Link]

Adulterated black salt Table 4: Chemical composition of Table & Black salt
Black salt’s manufacturing is time consuming and laborious Minerals Table salt Black salt
practices, manufacturing labour (supervisor) face and bear a Sodium (%) 38.7-39.1 36.8-38.79
very high temperature during processing. So that, some Potassium (%) 0.09 0.28
manufacturers used raw salt with artificial chemical colors Calcium (%) 0.03 0.16
during the production of black salt. Chemicals change the Magnesium (%) Less than 0.01 0.01
colour and test of normal white salt to pinkish black salt. But
such types of chemicals are very harmful to human being & Table 5: Ion percentage in black salt
they impart the chronic disease to the consumers. Food
Sr. No. Nutrient Ions Percentage
regulating authority of India (FSSAI), strictly monitoring the
01 Sodium Chloride 97.46
manufacturing and sale of black salt at manufacturing & 02 Magnesium Chloride 0.25
marketing level. 03 Sodium Sulfate 0.88
04 Calcium Sulfate 0.38
Conclusion 05 Iron (Fe+++) 3.00
The research article covers the all possible points for black 06 Moisture 0.03
salt production, processing, properties and other information. 07 Water Insoluble 1.00
In black salt manufacturing, raw salt converted into black salt 08 Calcium & Iron 00.00
by the application of thermal heat. On an average, on 800-850 (Source: Basu, B., et al 2015) [1]
°C temperature raw salt start melting and its impurities burned
and it converted into black colour and generates a special References
taste, colour and smell. Currently a very few literatures are 1. Debojyoti Basu, Divyesh Sharma, Vipul Darji, Honey
available, therefore a very little knowledge of black salt is Barot, Jyoti Patel, Dinkal Modi, et al. Discard
available, while it’s an important condiments of our kitchen. Biochemical Malfunction By Black Salt Through
In future, this condiment has a very broad area for research. Naturopathy. European Journal of Pharmaceutical And
The market size of black salt is almost unknown, but few Medical Research. 2015;2(6):96-101.
Asian countries manufacture and trade it. It’s an ayurvedic 2. Sanjida Binte Zuha, Mihir Lal Saha, Tabassum Mumtaz,
product, which have lots of benefits to the consumers. Its Sirajul Hoque, Mahbubar Rahman khan. Mineral
trades and manufacturing should be promoted by government, composition and microbial association of a local
black salt manufacturing is a traditional way to convert raw condiment – Beal Laban (Black salt). International
salt into beneficial black salt by the application of heat. journal of Microbiological Research. 2011;2(1):93-100.
3. The Indian Express Newspaper, (New Delhi); c2020 Jan
Table 2: Time and Temperature increment during black salt 6.
manufacturing
Sr. No. Time Temperature Duration (In hours)
01 07:30 AM 20 °C 00:00
02 07:45 AM 70 °C 00:15
03 08:15 AM 160 °C 00:45
04 09:00 AM 780 °C 01:30
05 09:10 AM 807 °C 01:40
06 09:45 AM 870 °C 02:15
07 10:15 AM 930 °C 02:45
08 11:00 AM 955 °C 03:30
09 12:00 PM 915 °C 04:30
10 01:00 PM 860 °C 05:30
11 02:00 PM 830 °C 06:30
12 03:00 PM 800 °C 07:30
13 04:00 PM 770 °C 08:30
14 05:00 PM 700 °C 09:30
15 06:00 PM 610 °C 10:30
16 07:00 PM 505 °C 11:30
17 08:00 PM 310 °C 12:30
18 09:00 PM 265 °C 13:30
19 10:00 PM 180 °C 14:30
20 11:00 PM 105 °C 15:30

Table 3: Minerals compositions of black salt

Minerals Range Mean
Sodium (Na) (g/g of black salt) 0.34-0.42 0.3783
Chloride (Cl) (g/g of black salt) 0.59-0.61 0.603
Potassium (K) (g/100 of black salt) 0.08-0.15 0.087
Sulphur (S) (g/100 of black salt) 0.3-0.65 0.45
Iron (Fe) (mg/g of black salt) 0.175-1.01 0.431
(Sources: Zuha, S.B., et al, 2011) [2]

~ 1980 ~