Thursday salt (black salt)

The Thursday salt (black salt)

The Thursday salt is prepared once a year - in the night from Wednesday to Thursday of the Holy Week or on Maundy Thursday morning. This custom of ritual use of salt has ancient roots, where salt was recognized as an opportunity to give health and protect a person.

The black salt is made according to an old ethnic recipe: It is roasted with rye flour on birch logs, far away from big cities. After roasting, black salt contains fewer impurities harmful to humans, including heavy metal compounds. One of the advantages of black salt in this recipe is its increased calcium content.

Properties:

• An increased content of minerals necessary for the human body.
• after roasting, the salt contains less harmful foreign substances, including heavy metal compounds
• has its own unique taste
• without synthetic additives
• rich in trace elements
• can be added to all dishes like normal salt

Ingredients: table salt, rye flour

Storage: in a dry place with relative humidity not exceeding 75%.

Recommended consumption: the recommended daily dose is not more than 5-6 g

Salt looks like black or dark gray crystals and tastes like a boiled egg. Therefore, it is often used in traditional ethnic dishes with eggs, potatoes, meat and fresh vegetables. The unusual color is a result of the high content of hydrogen sulfide and iron sulfide in its composition.

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