Thursday salt

Thursday salt is a dark salt produced in the regions of Russia, Ukraine, and Poland. While originally coming from Slavic pagan traditions, [1] it is now associated with Russian Orthodox Easter traditions, and was historically produced at the Trinity Lavra of St. Sergius monastery on Maundy Thursday.[2][3]

The salt is created by mixing rock salt with flavourings such as kvass, herbs, or rye, and baking the mixture at a very high temperature for several hours. The process reduces the sodium chloride content and increases the content of other minerals such as calcium and potassium.[3][2]

See also

References

  1. ^ "The Slavic Panacea: Thursday Salt—History, Ritual, and Everyday Use".
  2. ^ a b "Kostroma Black Salt - Arca del Gusto". Slow Food Foundation. Retrieved 2023-10-28.
  3. ^ a b "What is thursday salt? How to prepare and use it? Magical use of Thursday salt. The forgotten taste of black salt. long history". obliznis.ru. Retrieved 2023-11-03.
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