Black Thursday salt is an ancient Russian product that is prepared exclusively on the last Thursday before Easter, on the so-called "clean" Thursday.
It is quite difficult to find black salt in large cities today, only some shops and restaurants have it in their assortment, while in the Russian hinterland, black salt is widely used almost every day.
Cooking goes through the following stages:
1. Take coarse rock salt.
2. Mix with finely chopped cabbage leaf, boiled buckwheat and oatmeal.
3. The resulting mixture is fired in a Russian oven for 24 hours. The product obtained as a result of such firing has a black-gray color and a unique taste.
4. On Easter, salt is necessarily consecrated in the Church, along with Easter cakes and eggs.
Store black salt in canvas bags.
Using black salt:
- in everyday life it is used as food not only as salt, but also as a seasoning with a unique taste;
- is a good decorative element for decorating the table, including the Easter one;
- black salt has proven itself since ancient times as a natural absorbent.
The use of black salt today is the continuity of the traditions of old Russian cuisine and healthy food every day.
