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Edible Clay (also known as geophagia clay or Nakumatt) is a naturally occurring mineral earth that is specifically purified and processed for human consumption. It has been used for centuries across various cultures for medicinal, ritualistic, and nutritional purposes.

Core Characteristics

• Texture & Taste: It typically has a crunchy, "earthy" bite that turns creamy or pasty when chewed. Many varieties are roasted to give them a smoky aroma and a harder snap.

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• Mineral Rich: It is naturally packed with minerals like calcium, magnesium, iron, and silica.

• Natural Detox: Edible clays like Bentonite have a negative ionic charge, which allows them to bind to positively charged toxins and heavy metals in the gut, helping to flush them out.

Popular Varieties

• Nakumatt: A very popular roasted clay known for its deep smoky flavor and "cementy" crunch.

• Multani Mitti (Fuller's Earth): Often used externally, but "food-grade" roasted versions are eaten for their cooling properties.

• Kaolin (White Dirt): A soft, chalky clay often used as a gentle digestive aid.

• Bhutdo: A traditional grey clay common in parts of India, valued for its smooth texture.

Why People Use It

1. Digestive Aid: Often used to soothe an upset stomach, reduce acidity, or treat mild diarrhea.

2. Pregnancy Cravings: In many cultures, pregnant women eat clay to satisfy "pica" cravings or to help with morning sickness.

3. Traditional Wellness: Used in Ayurveda to balance the body's internal heat (Pitta) and provide a cooling effect.