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Copyright © 2025 Foodies Only
5 min
14/08/2025
Salt in India has travelled quite a journey, that is, personal as well as political. From the coastal sands of Dandi in 1930 to the kitchen shelves of every Indian household. Salt in India is not just a seasoning, but it sparked a revolution. This Independence Day, take a look at how salt became a symbol of resistance during India’s freedom struggle and why it continues to hold cultural, nutritional, and everyday value in Indian homes.
Salt is such an essential part of our diet that we barely think twice before using it in our breakfast, mixing it into the batters, or sprinkling it on our fruits. But it was this everyday ingredient that once shook the British Empire. When the colonial government imposed a heavy tax on salt, an essential everyday ingredient, it became a quiet symbol of oppression. That’s when Mahatma Gandhi decided to break this law in 1930, and pick a handful of salt on the shore of Dandi beach, along with thousands of Indias. It sparked a movement and symbolised how a basic thing can become a tool of resistance.
Beyond its role in the freedom struggle, salt has always been a cornerstone of Indian cooking, health traditions, and even religious rituals. Today, it’s sold in shiny packets and gourmet jars, but take a look at its deeper cultural and historical meanings that have made its usage accessible and liberal.
In 1930, the British monopoly on salt production and sale meant that Indians had to buy their own local salt at inflated prices. Gandhi saw this as an injustice that cut across class and caste, as it affected everyone, since salt was a basic necessity. He chose to protest by walking 240 miles from Sabarmati Ashram to the coastal village of Dandi in Gujarat. There, he picked up a handful of salt from the shore, symbolically breaking the salt law. This simple act became the catalyst for mass civil disobedience.
Thousands followed his lead, making salt from seawater, getting arrested, and uniting across India. The Salt March was not just about salt for Indians; it was about dignity, self-reliance, and freedom from the colonial control of the British.
While Gandhi made headlines, resistance simmered quietly in home kitchens too. Many Indians began producing salt at home, illegally, and as a form of defiance. In coastal regions, families boiled seawater and dried it in the sun. Inland communities revived traditional methods of sourcing rock and black salts.
In homes, salt wasn’t just a cooking essential but a symbol of protest. Preparing food with homemade salt became an act of rebellion. Even something as simple as a daily dal or curry carried within it the flavour of resistance.
Salt is more than just a taste. It is essential for maintaining the body’s fluid balance, supporting nerve function, and aiding muscle contractions. In India, where hot weather can quickly dehydrate the body, salt helps replenish lost electrolytes. The colonial salt tax did not just affect the economy; it impacted public health. Many poorer communities could not afford taxed salt, leading to deficiencies and related illnesses. Post-independence, iodised salt became part of national nutrition campaigns, especially to tackle iodine deficiency, which was widespread. Even today, salt intake must be balanced. While too little can harm the body, too much, especially through processed foods, can lead to high blood pressure.
India has a diverse salt culture, each type with its own flavour and purpose.
