Keedusool

Keedusool is a term used in Estonian cuisine to refer to a specific type of salt. It is not a unique chemical compound but rather a classification of salt based on its processing and texture. Keedusool is typically produced through a vacuum evaporation process of brine, which results in fine, evenly sized crystals. This processing method is designed to create a pure salt that dissolves readily and is easy to measure.

The term "keedusool" literally translates to "boiled salt" or "cooked salt," referring to the method of heating and evaporating the brine to obtain the salt crystals. This contrasts with other forms of salt like sea salt, which is harvested from evaporated seawater, or rock salt, which is mined. The fine grain size of keedusool makes it ideal for everyday cooking and baking where precise measurements are important. It is commonly used as a general-purpose seasoning in a wide variety of Estonian dishes, from soups and stews to baked goods and preservation methods. While it is a common term in Estonian households and recipes, it is not a recognized scientific or international classification of salt.