In Ayurveda, digestion is king. Supporting digestion supports the digestive fire, called ‘agni,’ which creates ojas, the subtle but powerful Ayurvedic master biochemical of happiness and immunity. Digestive lassis are both delicious and strongly supportive of agni, the ‘intelligence’ of the digestive process. (The Ayurvedic digestive lassi is also considered helpful for gas problems.) Kala Namak, also known as ‘black salt, is an aromatic pinkish-gray rock salt extracted from Himalayas and the salt ranges in north west of Pakistan.
Black Salt has a sulfurous flavor, and is an acquired taste for most people. It pacifies Vata and increases Pitta and Kapha. It contributes the salty taste and has a heating quality.
In Ayurveda, black salt is considered an aid to digestion. Ground with ajwain seeds and lemon juice and eaten, black salt helps balance the digestion. A couple of pinches of black salt and 1/8 tsp. dry-roasted ground cumin can be used to make digestive lassi. Black salt, with lemon and cliantro, is used to make a dressing for spicy fruit salsa or chick-pea salads.
Ayurvedic Digestive Lassi recipe:
3 parts water (room temperature)
1 part organic yogurt
1 pinch of black salt ( Kala Namak) to taste*
1 pinch of cumin
1/4 to 1/2 tsp. of chopped cilantro (the fresh form of coriander) or mint
Black salt in lassi is very effective as a digestive aid. It has a slight sulfur smell. Ayurveda recommends it to help with gas and digestive problems. Black salt can be purchased at Indian grocery stores and at specialty food markets. Enjoy!
Source: Maharishi Ayurveda (MAPI)