Keedusoola

Keedusoola is a type of salt commonly used in Estonian cuisine. The name itself translates directly to "boiled salt" in Estonian, indicating its traditional preparation method. Historically, keedusoola was produced by boiling salt-laden water until the water evaporated, leaving behind the salt crystals. This process often resulted in a finer grain of salt compared to salts obtained through other methods.

In modern Estonian kitchens, keedusoola is a staple ingredient used in a wide variety of dishes. It serves the fundamental purpose of seasoning food, enhancing natural flavors, and acting as a preservative in some applications. Its fine texture makes it easy to dissolve and distribute evenly, making it suitable for everyday cooking and baking. While readily available in supermarkets across Estonia, it holds a special place in traditional recipes and is often preferred by those who appreciate its authentic preparation and subtle differences in taste and texture compared to other salt varieties. The production of keedusoola has evolved with technology, but the fundamental principle of evaporation remains central to its identity.