Black (Thursday) salt

Coarse rock salt roasted with kvass grounds and rye bread, dark grey or almost black, with an alkaline aftertaste and a smoky-bready note, as a finishing salt for eggs and lard.

Black (Thursday) salt is coarse rock salt roasted in an oven or a pan with additions (kvass grounds, rye bread, cabbage leaves, aromatic herbs), dark grey or almost black, with an alkaline aftertaste, a light smoky-bready note and a reduced sodium chloride content. It is used as a finishing salt for eggs, vegetables, potatoes, lard, rye bread and meat.

Calories, proteins, fats and carbohydrates per 100 g of product

Black (Thursday) salt, Raw: Calories 0.0 kcal, Proteins 0.0 grams, Fats 0.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories0.0 kcal

Proteins0.0 grams

Fats0.0 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Sturgeon ring from the ovenEuropean cuisine | Main courses

Recipe by Nikolay Bobrov, brand chef of the Tunguska restaurant.

Olivier with quail and crayfish tailsEuropean cuisine | Salads

Brand chef of the Uhvat restaurant Viktor Beley prepares the main New Year's salad according to a recipe that is close to the original idea of Lucien Olivier. It has crayfish tails, black caviar, and quail. Viktor also adds Thursday salt to the salad, which he prepares according to all the rules and canons himself.

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