[Sca-cooks] Colored Salt

Deborah Hammons mistressaldyth at gmail.com
Thu Jul 9 09:23:20 PDT 2009

"I found a few references to salts, but none that said where they came from.
This one was the most complete, so to speak, but no sources.  And it talks
about sodium and potassium salts.  So the black salt would be a rock salt.
 Now I get to look where they came from, and what color salt would be where.
 And I thought the bread grain search was fun.

"There are several naturally occuring colored salts: red, green, pink and
grey sea salts. Black, purple and almost-neon-pink rock salts."

Inorganic Colloid Chemistry

On Thu, Jul 9, 2009 at 10:14 AM, Robin Carroll-Mann
<rcarrollmann at gmail.com>wrote:

> On Thu, Jul 9, 2009 at 11:32 AM, Deborah
> Hammons<mistressaldyth at gmail.com> wrote:
> > Are there documented examples of the
> > other color salts (not ones that were colored intentionally) used in
> period?
> > Aldyth
> Le Menagier has a recipe for preserving eels with black salt.
> http://medievalcookery.com/cgi/display.pl?lmdp:376
> There is a black salt used in India, so called because of the mineral
> content that colors it.  I suspect that the Goodman means unrefined
> salt (why waste the more expensive stuff where it won't be seen?)
> Brighid ni Chiarain
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