Salt from the salt pans in Kutchh, Gujarat stills sells for 20 GBP a tonne, without iodine. As crystals, at times fist sized.
And here some shops sell it at about 8 Rupees (about 8 pence) a kilo, the most expensive brand is about 25p a kilo.
That is for powdered salt with iodine, and some anti caking agent (starch sometimes) added.
And here some shops sell it at about 8 Rupees (about 8 pence) a kilo, the most expensive brand is about 25p a kilo.
That is for powdered salt with iodine, and some anti caking agent (starch sometimes) added.
Added jaggery and peanuts to the solids left over after making ghee, also a single crushed cardamom.
Melted mix spread on baking parchment.
Yummy.
Jaggery is reduced sugar cane juice, it is very popular here.
This item is called chikki, many varieties are there, the use of milk solids was the distinctive part in my preparation.
Melted mix spread on baking parchment.
Yummy.
Jaggery is reduced sugar cane juice, it is very popular here.
This item is called chikki, many varieties are there, the use of milk solids was the distinctive part in my preparation.
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We use silicates and carbonates not starch as starch absorbs moisture like the salt.
I only say this to make my good friend Cal Weldon a better and more informed person...
It is extremely unwise to argue with me on matters of Chemistry! I did, after all, win "The Tuttell Prize for Chemistry" at School!
Consider the matter of KP Peanut spread:
What is special about this product, apart from coming from one of my favourite towns, Ashby de la Zouch?
I assure you the excellent KP company would not add Sea Salt unless it was special. There I will rest the matter. 😎
It is extremely unwise to argue with me on matters of Chemistry! I did, after all, win "The Tuttell Prize for Chemistry" at School!
Consider the matter of KP Peanut spread:
What is special about this product, apart from coming from one of my favourite towns, Ashby de la Zouch?
I assure you the excellent KP company would not add Sea Salt unless it was special. There I will rest the matter. 😎
I will only venture further into this to make our Friend Steve from Portsmouth a better and more informed person...
It is extremely unwise to deal with a person well versed in food and seasonings simply from a chemists’ perspective. I am aware of your talents in the kitchen. You put them on display.
It is extremely telling that you brought forth an example of advertising to strengthen your previous, ill advised, opinionated, and apparently under researched post. I am hoping you are doing research as I type this.
Then I too will follow and not continue with this gentle diatribe. I wish you the best. You are still the same good man diyAudio knows. I hope your weekend goes well.
This is not very common here but I have stumbled across a street vendor who was selling sugar cane juice as though it were any other fruit juice. Recommended tasting.
Yup. bushes are covered with ones that had gone over but swelled in the rain. Ah well always next year. And time to start checking the sloes out.
Fairly common here but due to the number of IT companies around we have a very healthy Asian community here and shops cater for it. You need a kitchen hammer to break lumps off for using. We gave up in the end but my mother in law still uses it a lot.
From Wikipedia: https://en.wikipedia.org/wiki/Jaggery....
Apart from South Asia, it is sold as these as well:
I can get a large variety from hammer hard to modelling clay consistency, organic, factory made (sugarcane derived) and also palm tree jaggery from the Kerala store near my house.
He even has banana chips coated with spicy jaggery, an ancient precursor to candy for kids, you suck off the coating then eat the banana chip inside.
But normal jaggery is prepared by reducing sugarcane juice in a wide pan, to about 200 C, and letting it cool. Texture is at most ice pick hard, it breaks up with a screw driver or ice pick.
Hammer hard is too hard.
There is an organisation here, they do a lot of traditional stuff, and they make jaggery by boiling sugarcane juice and purifying it with wild okra instead of lime, purely organic, in iron vessels, on a wood fire. I liked it.
Apart from South Asia, it is sold as these as well:
- Raspadura in Cuba and Panama
- Rapadura in Brazil
- Panela in Central America and parts of South America
- Piloncillo in Mexico
- Tapa de dulce in Costa Rica
- Chancaca in Peru
- Papelón, panela or miel de panela in Venezuela
- Sukari nguuru in Swahili
- Kokuto (黒糖, Kokutō) in Japanese[11]
- 紅糖 (hóng táng) or 黑糖 (hēi táng) in Chinese, the latter used by the Chinese community in Southeast Asia and Oceania
I can get a large variety from hammer hard to modelling clay consistency, organic, factory made (sugarcane derived) and also palm tree jaggery from the Kerala store near my house.
He even has banana chips coated with spicy jaggery, an ancient precursor to candy for kids, you suck off the coating then eat the banana chip inside.
But normal jaggery is prepared by reducing sugarcane juice in a wide pan, to about 200 C, and letting it cool. Texture is at most ice pick hard, it breaks up with a screw driver or ice pick.
Hammer hard is too hard.
There is an organisation here, they do a lot of traditional stuff, and they make jaggery by boiling sugarcane juice and purifying it with wild okra instead of lime, purely organic, in iron vessels, on a wood fire. I liked it.
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Bill, just get another source, jaggery is further refined to molasses, that may be available, but for chikki...I would not know how suitable molasses would be.
As for chikki, it is made with many main ingredients like peanuts, sesame, black sesame, roasted chick peas, puffed rice, and others, including almonds, raisins, pistachio, figs and walnuts.
Fennel seeds and shredded coconuts, among others, are added at times.
Jaggery, sugar, crude sugar, corn syrup are used as binders, and the famous Lonavala chikki sometimes has flavor added to the binder, a sort of sorbet flavored sweet.
Fennel seeds and shredded coconuts, among others, are added at times.
Jaggery, sugar, crude sugar, corn syrup are used as binders, and the famous Lonavala chikki sometimes has flavor added to the binder, a sort of sorbet flavored sweet.
It is illegal to use sea salt in edible goods here, except for traditional medicine prepared in a certified factory.
Edible goods must have iodized salt, from a certified plant, as 'edible common salt'.
Sea salt crystals are available from industrial supply businesses, and some shops do keep it.
Iodine was added as it helps fight thyroid deficiency issues.
Edible goods must have iodized salt, from a certified plant, as 'edible common salt'.
Sea salt crystals are available from industrial supply businesses, and some shops do keep it.
Iodine was added as it helps fight thyroid deficiency issues.
I have found that Salt is a deeply complicated subject!
https://en.wikipedia.org/wiki/Sea_salt
The literature is very vague...
https://en.wikipedia.org/wiki/List_of_edible_salts
Some sources say your usual refined common salt (Halite) is 98% NaCl. Some suggest that Sea Salt is about 10% of other minerals. Especially Magnesium and Potassium.
I am a fan of Fizzy Lever Salts, which contain a lot of Magnesium, traditionally having a calming effect. It is most strange that too much Salt alledgedly raises blood pressure, considering your body has pounds of it already.
I really don't know, based on what I have read. Seems it is common in the USA and presumably Canada to Iodize common salt. 😕
https://en.wikipedia.org/wiki/Sea_salt
The literature is very vague...
https://en.wikipedia.org/wiki/List_of_edible_salts
Some sources say your usual refined common salt (Halite) is 98% NaCl. Some suggest that Sea Salt is about 10% of other minerals. Especially Magnesium and Potassium.
I am a fan of Fizzy Lever Salts, which contain a lot of Magnesium, traditionally having a calming effect. It is most strange that too much Salt alledgedly raises blood pressure, considering your body has pounds of it already.
I really don't know, based on what I have read. Seems it is common in the USA and presumably Canada to Iodize common salt. 😕
Sodium level fluctuations are dangerous in elderly patients, read up, if you wish.
Some things are best left to specialists, in this case the medical doctors.
Some things are best left to specialists, in this case the medical doctors.
Here in Gujarat the sugar cane is crushed with ginger and lemon, the flavors enhance the taste of the juice.
A spice mix of coarse salt, roast ground cumin, and ginger powder is there on every table for those to enhance the flavor even more.
It is recommended, as sweating reduces salt levels in the body.
A spice mix of coarse salt, roast ground cumin, and ginger powder is there on every table for those to enhance the flavor even more.
It is recommended, as sweating reduces salt levels in the body.
Except the taste?
Na, I think he got magnesium correct?
So there's not much else in it and then they take it out, Iodine is found in other food sources...
We had friends who lived in Spain some years ago and their local restaurant only used Maldon Sea Salt, if that's not a better recomendation for it's taste...
Pink salt seems to be the hip thing these days. Wife uses black salt in some things which i tolerate as it doesn’t smell any worse than my boiled eggs.
Why is there cocoa butter in that peanut butter? True peanut butter contains only peanuts and salt, like this fine example. Himalayan pink salt nonetheless 😉
