Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
Knowde for Suppliers
Segments
Nutraceuticals & Supplements
undefined
View All
HI&I Cleaning & Formulating
Chemical Manufacturing
Pharmaceuticals
Pulp & Paper
Oil & Gas
Agriculture & Feed
Case & Construction
Formulated Adhesives & Coatings
Food & Nutrition
Personal Care
Mining
Cosmetic Ingredients
Food Ingredients
Most popular categories
CASE Ingredients
Plastics
Pharmaceuticals & Nutraceuticals
Knowde for Suppliers
Browse
Sample
Chat
Request
Search
Products
Spice Jungle
All Spice Jungle
Search products
Matching Product Categories
Food Ingredients
Markets
Labeling Claims
Physical Form
Certifications & Compliance
All Filters
2 Products found on Spice Jungle
Most Viewed
Spice Jungle Black Salt (Kala Namak)
Ingredient Name:
Black Salt
Ingredient Origin:
Natural Origin
Functions:
Salt
Labeling Claims:
Gluten-free, Kosher, Natural, Non-GMO, Naturally Derived
Physical Form:
Solid, Crystals, Powder, Granules
Black Salt (Kala Namak) is a sulfury, mineral heavy, highly prized salt from Northern India. It is used as both flavoring and medicine. Indian black salt (Kala Namak) is produced using centuries old methods and sourced from secret locations.
Spice Jungle Curing Salt, Pink
Ingredient Name:
Pink Salt
Functions:
Curing Agent, Salt
Labeling Claims:
Non-GMO, Kosher, Gluten-free
Features:
Preservation
Curing Salt, Pink is a necessary ingredient for short term curing. The pink pickling salt can be used for sausages or on fish to cure meat into aged delights. Curing Salt, Pink also known as Prague Powder #1, pink curing salt is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Sodium nitrate helps both to prevent the growth of bacteria (in particular, botulism) and to preserve the original color of the meat. Use 1 ounce of pink pickling salt for every 25 pounds of meat, as more may cause the meat to become overly salty and unpalatable. Prague powder #1 should not be used in place of table or seasoning salt. It is also not practical for long term curing projects such as salami. The name Prague powder could originate from the part of Europe where Poland, Germany, and the Czech Republic are. Prague also used to have major meat packing and meat curing districts. Theoretically, one could argue the colloquial name simply arose from its use in Prague.