Raw shilajit has the odor of fresh cows milk. Another
type of shilajit though uncommon has the smell of camphor. It of course
has nothing to do with either milk or camphor and its odor is the result
of various process down the ages. The raw native shilajit can taste slightly
bitter or pungent. It may even taste salty. Nowadays raw shilajit is rarely
consumed and most of it is purified. The final taste may be either acidic
or alkaline depending the purification process.
Shilajit is generally shown to contain benzoic acid, hippuric
acid, fulvic acid, humic acid, gums, albuminoids, traces of resins and
fatty acids. It also contains protein and mineral matters and on hydrolysis
they produce glycine, proline, hydroproline, and various metallic salts
comprising Calcium, sodium, potassium, iron, strontium, copper and silicon.
The major constituent of shilajit of course is humic substance (including
humic acid and fulvic acid). Researchers have conclusively shown that shilajit
is a mixture of rock humus admixed with rock minerals and various organic
substances. Humic substances are generally a mix of both organic and inorganic
compounds. Lithophiles are the microorganisms that can live in the pore
interstices of sedimentary rocks. Mosses, lichens and algae are examples
of lithophiles. They extract their energy either from photosynthesis or
surpassingly from minerals around them. These lithophile compounds bring
about humification process by constant weathering. This ultimately lead
to humic substances like Shilajit.
Depending on whether the humic formation is deep inside
the rocks or on the surface the odor and taste of raw shilajit may differ.
|
