Pakistan Salt Range rock salt
Rock salt from Pakistan’s Salt Range is sold in various forms, including pink salt intended for culinary use.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Salt and minerals
Redmond Real Salt
Redmond Real Salt is a branded culinary salt mined in central Utah and sold in several grain sizes.
Sacapulas black salt
A dark, traditionally produced salt associated with Sacapulas in Guatemala’s Quiché department.
Black salt
Black salt, or kala namak, is a South Asian rock salt fired with plant material until it holds sulphur compounds and smells of boiled eggs. It seasons chaats, chutneys and fruit, and it gives vegan egg dishes their eggy note.
Pretzel salt
Pretzel salt is chosen for the crystals left on a baked surface. Grain size, shape and any coating determine how it adheres, dissolves and tastes.
Slaked lime
Food-grade slaked lime is calcium hydroxide, an alkaline processing aid used in distinct food treatments including green-fig soaking and maize nixtamalization.
Flaky sea salt
Flaky sea salt consists of thin, brittle crystals used for surface seasoning and texture. Production methods and bulk density vary, so it is not a direct volume substitute for fine salt.
Insta Cure #1
Insta Cure #1 is a measured salt and sodium nitrite blend used in specified meat-curing methods, including bacon and some sausages. It differs from nitrate-containing Cure #2 and must be matched to the recipe and product.
Alum (fitkari)
An unspecified alum named in an amla murabba soaking step. Potassium alum, ammonium alum and aluminium sulfate are distinct materials with different properties.
Coarse salt
Coarse salt is food-grade salt in large grains, from sea, rock deposits or brine, used for curing, brining, pickling and packing fish.
Curing salts
Curing salts are measured blends of sodium chloride with sodium nitrite, or nitrite and nitrate, used to cure meat. Cure #1, Cure #2 and proprietary mixes differ in composition and in the processes they suit.
Rock salt
Rock salt is sodium chloride mined from ancient salt beds, sold from coarse grey chunks to pink Himalayan crystals and the fired black salt, kala namak, used in Indian cooking.
Insta Cure #2
The Sausage Maker’s currently declared dry-curing blend contains salt, 6.25% sodium nitrite, 1% sodium nitrate and annatto. Its identity and role differ from plain salt and other Cure #2 formulations.
Bicarbonate of soda
Sodium bicarbonate is a mildly alkaline kitchen powder used for leavening and, in two published South African green-fig konfyt methods, in the preliminary boil.
Cheese salt
Food-grade sodium chloride selected for cheesemaking seasons curd and changes its moisture, microbial environment and rind; grain and application must suit the particular cheese.
Sea salt
Salt recovered from seawater comes as fine grains, coarse crystals and delicate flakes. Its production, crystal form and measured use connect coastal saltworking with cooking and preservation.
Kosher salt
Coarse cooking salt named for its use in koshering meat. Its flakes vary by maker, so crystal shape, additives and the recipe’s unit all matter.
Salt
Food-grade sodium chloride seasons food and changes water movement in brines and cures; crystal size and the recipe's measurement method matter.
Table salt
Table salt is fine-grained food-grade sodium chloride for everyday seasoning and measured cooking. Products may include iodine or an anti-caking agent.