soolasegud

Soolasegud are mixtures that contain salt as a primary ingredient, combined with other seasonings, curing agents or additives. They are used in cooking and food processing to flavor foods, draw out moisture, preserve, ferment, or cure products such as meat, fish, vegetables or dairy.

Soolasegud can be dry blends sold as seasoned salts or wet solutions used as brines. Dry blends typically mix salt with herbs, spices and sometimes sugar, to be rubbed onto foods or sprinkled during processing. Wet brines dissolve salt in water to create solutions with defined salt concentrations, sometimes including sugar, acids, aromatics or curing agents.

Common applications include meat curing (where salt may be combined with nitrites or nitrates), pickling vegetables in brine, fermenting foods using salt brines, and flavoring salted or preserved products. They are used globally in various cuisines to extend shelf life and to impart characteristic flavors.

Preparation and safety considerations vary widely. For preservation, salt activity suppresses microbial growth; improper use can lead to spoilage or health risks from excessive sodium. Proper handling includes following recipe guidelines, and refrigerated storage for wet brines, as well as storing dry blends away from moisture.

See also: brine, pickling, curing, salt.