The Timeless Lineage of Traditional Indian Salts: An Investigation to Study Their Applications in Accordance with Ayurveda

Salt, the crystalline chemical element, holds a profound and complex significance for human civilization. In India, a nation of overwhelming geographical and cultural diversity, the story of salt extends far beyond the ubiquitous refined white grains that find their way onto most tables. This article explores the rich heritage of traditional and ancient salts of various Indian regions, their use through history, their cultural relevance, and their scientifically proven benefits. We discuss the unique properties of mineral salts like Himalayan pink salt (Sendha Namak), Indian black salt (Kala Namak), and artisanal sea salts. Furthermore, this paper extends the definition of traditional salt to include striking plant and herbal preparations, such as the herb-infused Pisyu Loon of Uttarakhand, the indigenous ash-based Tapyo salt of Arunachal Pradesh, and a potassium-based salt substitute of the banana plant (Musa balbisiana). These salts are not merely seasoning agents but are closely intertwined with culinary practices, Ayurvedic medicine, and local traditions. This paper argues that the conversation about sodium needs to include salt quality. Traditional salts offer a full profile of minerals missing from refined table salt. We investigated their chemistry, historical uses, and recent science to reveal the potential nutritional and therapeutic value of using these older salts. The article concludes by recommending interdisciplinary research to validate traditional claims and conservation of sustainable salt harvesting and preparation practices for the benefit of local economies and preservation of a valuable component of India's natural and cultural heritage.