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

Product Information

I was without lemon juice and was making a powder sugar glaze, so I add 1/4 teaspoon citric acid and it added just the right amount of tang! Citric acid has a number of uses and is most commonly used as a food additive and a flavoring agent. In addition, every product is OU Kosher certified, and many are Non-GMO Project verified, gluten-free certified, Whole Grain Council approved, and vegan. 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 bought this to use in homemade sourdough bread just for a little extra tang as my sourdough starter is only about a week and a half old. It can be used in the place of fresh lemon juice in some recipes, as well as, to caramels to prevent sucrose crystallization. It is traditional therefore to provide meals with the flavours separated into different bowls or dishes, such as a spicy, salty curry, a sour yogurt dish, a hot and bitter pickle and a sweet chutney. Canning instructions, on the other hand, may specify a half-teaspoon of "crystalline citric acid" in each jar of tomatoes or fruit.

Sour and salty, a perfect way to add citrusy zing to foods that usually like a squeeze of lemon or a splash of vinegar. It's usually not carried in supermarkets, except Indian ones; try home brewing or soap/cosmetics making supplies vendors on the web. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. It is a natural emulsifier so you can add it to your homemade ice cream to prevent fats from separating.

I understand that I may unsubscribe at any time using the opt-out link provided in the electronic messages. So we also add a pinch of salt or salty nuts to an apple crumple (or add salt to caramel or chocolate). Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Are there different concentrations, and are the sour salt crystals of a different concentration than the citric acid? Sour salts and the use of sour salts first caught my attention after reading an article in Bon Appetite Magazine about how the chef at State Bird Provisions was using sour salts to brighten up dishes, and make use of an ingredients that would otherwise not get used.

So an apparently mild and nondescript cauliflower and cheese can be flavoured by a saute of sweet onions and a sauce of salty cheese and hot mustard, finished with a little creme fraiche or a squeeze of lemon – all four tastes again… Surely, not all four flavours all the time? Chinese ‘salt and pepper’ prawns sound very happy with their two flavourings – but they are served with a ‘sweet and sour’ dipping sauce. I didn't have any on hand this morning, so I added a healthy dash of lime juice to my dough (maybe 1. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. Incidentally, sour salt can easily be carried in the purse in a little shaker for use when dining out.

Q--I am on a low-salt diet and want to use sour salt, which I was told by a friend was an effective substitute. When used medicinally, the solution usually contains a mixture of citric acid and sodium hydroxide, with the resulting product known informally as either citric acid or sodium citrate.

It is commonly used as a substitute for lemon juice, providing a tart flavor with only a few grains. Canners may use bottled lemon juice or 5 percent acidity vinegar rather than citric acid to preserve color and prevent food spoilage. It also is used in canning and helps preserve foods such as apples and pears, which otherwise darken or soften. In Indian cuisine the flavours take on philosophical meanings and are considered essential to balancing the humours of the human metabolism.