[Sca-cooks] Colored Salt
Susanne Mayer
susanne.mayer5 at chello.at
Wed Jul 15 12:36:41 PDT 2009
Living in Austria from prehistoric times to just OOP you would have either
to refine the salt or import sea salt to get white salt, as the natural rock
salt (mined in Hallstatt (hall means salt) and in a lot of other places in
and around Salzburg (again salt,...) and the tyrolean alps comes in various
shades of brown.
Later all salt was refined and white, nowadays the slow food gourmets go
back to natrual unrefined rocksalt (I have some at home). Himalaya rock salt
is pink is various degrees. I also have black salt (with natrual carbon)
Kathraina
DW ad flumen caerulum
> ------------------------------
>
> Message: 2
> Date: Thu, 9 Jul 2009 09:32:00 -0600
> From: Deborah Hammons <mistressaldyth at gmail.com>
> Subject: [Sca-cooks] Colored Salt
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID:
> <bc8a0fb50907090832v5bbc4345v1ba2c950ca9c9f58 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> I was looking up a bug bite itchy remedy that I had been given as a gift a
> long time ago. The list of ingredients specifically said white salt. That
> sent me down the path of colored salts. Are there documented examples of
> the
> other color salts (not ones that were colored intentionally) used in
> period?
> Aldyth
>
>
More information about the Sca-cooks
mailing list