Sour Salt Citric Acid (200g) Made From Fresh Citrus Fruit Lemons - Pure Spices for Cooking, Baking & Flavoring - Non GMO & Food Grade

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This entry was posted in dinner, Food, Food blog, gluten free, Healthy Whole Food Blog, low calorie, low carb, paleo, quick fix meals, recipes and tagged dehydrator recipes, dinner, diy food gifts, easy recipes, Food, food gifts, gluten free recipes, gourmet salts, lazy recipes, low calorie, low carb recipes, low fat, paleo recipes, preserved lemon, sour salts. It blends easily without creating a gritty mouth feel and is often used as a flavoring additive in foods, soft drinks and as a replacement for salt in some salt-free seasoning blends.

Citric acid is a crystal powdered form which is known as "sour salt'' due to its physical resemblance to table salt. It is commonly used as a substitute for lemon juice, providing a tart flavor with only a few grains of the salt.The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. I would like to receive electronic messages, which may include promotions, product information and service offers, from Schwartz.

A Thai curry for example, will be flavoured with a balance of salty fish sauce, sweet palm sugar, sour lime and hot chillies. While 1/2 teaspoon of citric acid preserves a quart of canned tomatoes, for example, you'll need 2 tablespoons of bottled lemon juice or 4 tablespoons of vinegar for each jar of canned tomatoes. Canners may use bottled lemon juice or 5 percent acidity vinegar rather than citric acid to preserve color and prevent food spoilage.Citric acid has a number of uses and is most commonly used as a food additive and a flavoring agent. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. It is known that spices, which are offered to you in countless varieties depending on their use and taste, are in the kitchen of every house in Turkey, especially with their frequently preferred types such as black pepper, red pepper powder, red pepper flakes and cumin.

The University of Wisconsin notes that cooks prefer citric acid to lemon juice because it doesn't interfere with tomato flavor to the extent that lemon juice does.

In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. Tom Kime’s cookbook, Exploring taste and f lavour, demonstrates how the tastes of salt, sweet, sour and hot are so important in cooking.