Black salt from Kostroma.
Natural Russian product.
At the beginning of the last century, no one would have been surprised to see black salt in the house.
It was on the table of lords and peasants, manufacturers and merchants, priests and students.
In pre-revolutionary Russia, black salt was prepared once a year on Maundy Thursday before the Holy holiday of Easter.
Rock salt was prepared in a Russian oven with the addition of rye flour and cabbage leaves.
With prolonged roasting at a high temperature, salt becomes a completely different product with new qualities.
As a result of roasting in black salt, compared to ordinary salt, the amount of heavy metals decreases tenfold, the content of chlorine and sodium decreases – these are exactly the impurities that caused ordinary salt to be called "white death".
One of the advantages of black salt is the increased content of potassium, calcium and magnesium, which are so necessary for the human body.
Black salt regulates digestion, carbon in the form of fine-pored coal removes toxins from the body.
Black salt is not only useful, it has an unusual taste and aroma.
The most delicious omelets are those that are salted with black salt.
To emphasize the taste of a fresh vegetable salad, sprinkle it with black salt.
And boiled meat, poultry and fish get a unique amazing taste.
Only with black salt they ate colored Easter eggs, it was also a seasoning for various cold dishes.
The presence of black salt in the house protects the house, bringing love and joy to the house!
Today we also have the opportunity to join the ancient Russian tradition and discover the proven properties of black salt.
After all, black salt is an irreplaceable source of pleasure for Breakfast, lunch and dinner!
Doctors recommend the consumption of black salt to people who are forced to follow a salt-free diet.