Tas ir dab\u012bgs neatt\u012br\u012bts s\u0101ls, kuru ieg\u016bst Himalajos. Himalaju s\u0101ls veidojies pirms 200-250 milj. gadu, kad izkalta sen\u0101s j\u016bras m\u016bsdienu Indijas un Pakist\u0101nas teritorij\u0101.<\/p>\n
Meln\u0101 s\u0101ls (paz\u012bstama k\u0101 Kala Namak vai Sanchal hindu valod\u0101) ir \u012bpa\u0161s indie\u0161u vulk\u0101nisk\u0101 kalnu s\u0101ls veids. Paties\u012bb\u0101, \u0161\u012b s\u0101ls ir roz\u012bgi lill\u0101 \u2013 pel\u0113c\u012bga. Tai ir \u012bpatn\u0113ja s\u0113ra miner\u0101lu smar\u017ea, ta\u010du, saskar\u0113 ar p\u0101rtikas produktiem, t\u0101 \u0101tri vien paz\u016bd.
\nMelno s\u0101li ieg\u016bst no vulk\u0101niskajiem re\u0123ioniem Pakist\u0101n\u0101 un Indij\u0101. Indijas virtuv\u0113 melno s\u0101li lieto k\u0101 gar\u0161vielu un ar to pie\u0161\u0137ir \u012bpatn\u0113ju arom\u0101tu pikantiem svaigajiem sal\u0101tiem, sauktiem par \u201echaats\u201d un ar\u012b svaigiem \u010datnijiem, uzkod\u0101m, marin\u0101d\u0113m, rait\u0101m (uz jogurta b\u0101zes gatavoti sal\u0101ti) un daudz citiem pikantiem Indijas izstr\u0101d\u0101jumiem. Da\u017ek\u0101rt melno s\u0101li lieto, lai pie\u0161\u0137irtu arom\u0101tu v\u0113siem vasaras dz\u0113rieniem, piem\u0113ram, popul\u0101rajam dz\u0113rienam ar \u0137ime\u0146u arom\u0101tu \u2013 Jal Jeera.<\/p>\n
Black salt | Himalayas<\/p>\n
\u0160is s\u0101ls ir roz\u0101 kr\u0101s\u0101, jo, nogulsn\u0113joties uz kalnu ie\u017eiem, tas sajaucies ar vulk\u0101nisko magmu. Himalaju s\u0101ls paz\u012bstams, pateicoties savam unik\u0101lajam sast\u0101vam un noder\u012bgo mikroelementu kopumam. Daudzu gadsimtu garum\u0101 \u0101rsti izmantoju\u0161i \u0161o s\u0101li, lai \u0101rst\u0113tu neskait\u0101mas slim\u012bbas. \u0100rsti apzin\u0101j\u0101s, ka krist\u0101liskaj\u0101 s\u0101l\u012b koncentr\u0113ts \u0101rstniecisks sp\u0113ks, kas satur miner\u0101lu ener\u0123ijas inform\u0101ciju.<\/p>\n
Melnais s\u0101ls bag\u0101ts ar jodu, k\u0101liju, fluoru, s\u0113ru, dzelzi un citiem mikroelementiem. Bag\u0101t\u012bg\u0101 dabisk\u0101 sast\u0101va d\u0113\u013c s\u0101ls p\u0113c gar\u0161as nav tik s\u0101\u013c\u0161 un taj\u0101 pa\u0161\u0101 laik\u0101 vair\u0101k noder\u012bgs. Piem\u012bt savdab\u012bgs, specifisks arom\u0101ts, kur\u0161 atg\u0101dina v\u0101r\u012btas olas dzeltenuma arom\u0101tu. Var aizst\u0101t j\u016bras un v\u0101r\u0101mo s\u0101li jebkur\u0101 \u0113dien\u0101, kur pievieno s\u0101li. Kaut gan sauc par melno s\u0101li, tom\u0113r tam ir sarkan\u012bgi br\u016bna kr\u0101sa, jo tas satur da\u017e\u0101dus miner\u0101lus un dzelzi. <\/p>\n
Melnaj\u0101 s\u0101l\u012b NaCl saturs zem\u0101ks nek\u0101 parastaj\u0101 v\u0101r\u0101maj\u0101 s\u0101l\u012b, t\u0101p\u0113c tas vesel\u012bg\u0101ks no s\u0101\u013cu nogulsn\u0113\u0161an\u0101s viedok\u013ca loc\u012btav\u0101m. Norm\u0101l\u0101 daudzum\u0101 lietojot, melnais s\u0101ls neaizkav\u0113 \u0161\u0137idruma izdal\u012b\u0161anos no organisma, k\u0101 to dara citi s\u0101ls veidi.<\/p>\n
Saska\u0146\u0101 ar Ajurv\u0113du \u2013 seno medic\u012bnas zin\u0101tni, \u2013 melnais s\u0101ls satur \u016bdens un uguns elementus, t\u0101p\u0113c veicina intelekta gai\u0161umu un pastiprina zarnu peristaltiku, darbojas ar\u012b k\u0101 viegls caurejas l\u012bdzeklis.<\/p>\n
Ki\u010dari pagatavo\u0161anas recepte:
\nKi\u010dari ir \u013coti vesel\u012bgs un ga\u0161\u012bgs \u0113diens. Tas satur visu, kas organismam nepiecie\u0161ams, turkl\u0101t Ki\u010dari minim\u0101li pat\u0113r\u0113 ener\u0123iju t\u0101 sagremo\u0161anai, un tas veicina organisma att\u012br\u012b\u0161anu. Visu m\u016b\u017eu var p\u0101rtikt tikai no Ki\u010dari un saglab\u0101t vesel\u012bbu!
\nKi\u010dari<\/p>\n
Ki\u010dari Pan\u010dakarmai: 1 porcija.
\n1. Ar gl\u0101zi nom\u0113ra 1 tilpumu r\u012bsu un \u00bd tilpumu \u016bdens. Vienai lielai porcijai nepiecie\u0161ams 1\/3 200gr. gl\u0101zes r\u012bsu. Proporcijas \u2013 atbilsto\u0161i.
\n2. T\u0113jkann\u0101 uzv\u0101ra \u016bdeni.
\n3. Kastrol\u012b, kur\u0101 gatavosiet \u0113dienu, ieliek 1-2 t\u0113jkarotes Gi sviesta, un liek uz uguns.
\n4. Kad sviests izkusis, nekav\u0113joties pievieno gar\u0161vielas. 30-40 sekun\u017eu laik\u0101 gar\u0161vielas pievieno sekojo\u0161\u0101 k\u0101rt\u012bb\u0101: a) vispirms veselas sinepju un kumina s\u0113klas, – abus pa 1\/3 t\u0113jkarotes; b) p\u0113c tam maltu kurkumu, ingveru, koriandru un asafetidu \u2013 pa \u00bc t\u0113jkarotes.
\n5. Uzkars\u0113tajam sviestam ar gar\u0161viel\u0101m pievienojam r\u012bsus un dalu. Visu samaisa un apcep apm\u0113ram 1-2 min\u016btes.
\n6. Pievieno v\u0101ro\u0161u \u016bdeni \u2013 4 da\u013cas (attiec\u012bb\u0101 pret nom\u0113r\u012bto r\u012bsa tilpumu). M\u0113r\u012b\u0161anu veic ar to pa\u0161u gl\u0101zi vai kr\u016bz\u012bti.
\n7. Visu samais\u0101m, viss v\u0101r\u0101s. Pievienojam methi lapas un s\u0101li p\u0113c gar\u0161as.
\n8. Var pievienot vienu nelielu burk\u0101nu un nedaudz \u0137irbi \u2013 Ki\u010dari b\u016bs sul\u012bg\u0101ks un gar\u0161\u012bg\u0101ks.
\n9. T\u016bl\u012bt samazin\u0101m liesmu un uz 20 min\u016bt\u0113m uzliekam taimeri.
\n10. P\u0113c 20 min. Ki\u010dari gatavs. Uguni izsl\u0113dzam. Gatavs!
\n11. Mazliet uzliekam Gi sviestu, za\u013cumus un melno s\u0101li.
\nLabu apet\u012bti!<\/p>\n
Izcelsmes valsts: Pakistan
\nIepakojums: 500g<\/p>\n","protected":false},"excerpt":{"rendered":"
Tas ir dab\u012bgs neatt\u012br\u012bts s\u0101ls, kuru ieg\u016bst Himalajos. Himalaju s\u0101ls veidojies pirms 200-250 milj. gadu, kad izkalta sen\u0101s j\u016bras m\u016bsdienu<\/p>\n","protected":false},"featured_media":15693,"template":"","meta":[],"product_brand":[],"product_cat":[2239,2240],"product_tag":[],"class_list":{"0":"post-34058","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-uztura-bagatinataji-lv","7":"product_cat-ajurveda-veselibai-lv","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"yoast_head":"\n