alkaline salt
Also known as: papad khar, papadkhar
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Also known as: papad khar, papadkhar
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Alkaline salt is a food additive used primarily for its chemical properties rather than nutritional value. While safe in the small amounts required for recipes, it is highly caustic in concentrated form and should be handled carefully. It does not provide essential vitamins or minerals to the diet.
Alkaline salt contains 0 calories, 0g of protein, 0g of carbohydrates, and 0g of fat per 100g. It is a mineral-based processing agent that does not contribute to the caloric or macronutrient density of your meals.
Yes, alkaline salt is both vegan and gluten-free. It is composed of mineral compounds like sodium carbonate and potassium carbonate, containing no animal-derived ingredients or wheat proteins.
Alkaline salt often contains sodium carbonate, which contributes to total sodium intake. While used in very small quantities compared to table salt, individuals on strict low-sodium diets should use it sparingly or look for potassium-only versions.
Alkaline salt increases the pH of the dough, which strengthens the gluten bonds. This results in the characteristic springy, firm, and chewy texture found in traditional ramen and other Asian wheat noodles.
The salt reacts with natural pigments called flavonoids found in wheat flour. This chemical reaction shifts the pigments from colorless to a distinct yellow hue, providing the classic look of ramen without needing eggs or artificial coloring.
No, table salt is chemically neutral and will not provide the necessary pH shift. If you cannot find alkaline salt, you can create a substitute by baking regular baking soda in the oven at 250°F (120°C) for an hour to convert it into sodium carbonate.
alkaline salt is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 7 recipes featuring alkaline salt with step-by-step instructions.
Browse recipes →It is used in a water bath to dip the dough before baking. The high alkalinity promotes the Maillard reaction on the surface, which creates the deep brown color, shiny finish, and distinct crusty texture associated with authentic pretzels.
Store alkaline salt in an airtight container in a cool, dry place. It is highly sensitive to moisture and can clump or lose its potency if it absorbs humidity from the air.
Alkaline salts are chemically stable and do not expire in terms of safety. However, over several years, they may lose some effectiveness if exposed to air and moisture, so it is best to use them within 2-3 years for optimal results.