Why salty taste is needed per

Ayurveda?

Ayurveda states that the salty taste

is essential for growth, for
maintaining water electrolyte
balance, for proper digestion,
absorption and elimination of
wastes. 

Salt creates flexibility in the joints,

increases digestion, stimulates the
appetite, sharpens the awareness of
fine food, helps digest natural
toxins and clear subtle channels
of the body, and has a calming
effect on the nerves and emotions.

What are effects of too much salt?

Too much salt causes wrinkles,

thirst, skin problems, and weakness

Two types of salts:

There are many types of salts. Some
are mined from the salt deposits left
by the dried up lakes and some are
procured from the sea water. Some
common types of salts from
Ayurvedic perspective are :

Rock and Sea

Sea salt

Table salt (processed sea salt

such as Tata) the most widely used
form, is refined salt, which is mainly
composed of sodium chloride. Many
people are unaware that table salt
contains chemicals and even
sugar! Processing salt turns it into
sodium chloride, an unnatural salt
the human body actually doesn’t
recognize as food.

Rock Salt
Himalayan pink salt (Sendha
namak) is rock salt that contains
the same 84 natural minerals and
elements found in the human
body. Ayurvedic authorities as
Atreya recommend it as the best
choice.

Indian Black salt (also called Nirav

Black Salt, Sanchal, or Kala
Namak) being less in sodium it is
not that “salty” as table salt and is
known for reducing intestinal gas,
indigestion and heartburn. It can be
used whenever you use plain salt. 

Difference between sea and rock

salt.

Rock salt has sweet vipaka (post

digestive effect)  which is
comforting to the body, while sea
salt has pungent vipaka, the same
as chillies, which is irritating to the
colon.

Rock salt is very digestive and not

as irritating for Pitta and Kapha. It
doesn’t retain water in the body.
Dr. Vasant Lad and the famous
Ayurvedic cook book author
Amadea Morningstar respect rock
salt over sea salt.

List of Salts

Some common types of salts are :

Table salt - This is the regular

refined salt, that has added
chemicals, that we consume
everyday in our food.

Kosher salt - This is a large grained

irregular shaped crystal salt mainly
used for removing as much blood
from meat as possible according to
the Jewish dietary laws.

Sea salt - This salt is produced from

the sea water.

Pickling salt - A very fine salt

without any additives used in brines
used to pickle foods.

Celtic salt - It is made by solar

evaporation of water from the Celtic
sea.

Seasoned salt - This is a variety of

salts to which herbs are added, like
garlic salt, onion salt etc.

Sendha namak (Rock salt) - A large

crystalline salt usually used for
making ice cream in ice cream
machines. Food grade rock salt is
available to use in cooking.

Kala namak (Black salt) - A dark

reddish black colored crystalline salt
that turns a pinkish grey color when
ground. It has a distinct sulfurous
odor and taste. It is considered
cooling in vipaka and with laxative
and digestive effect.