Curing salt is a specially formulated salt containing sodium nitrite, used to preserve and cure meats. It has no significant flavor on its own but is essential for preventing spoilage, inhibiting bacterial growth, and maintaining the color and texture of cured meats. Use curing salt in precise amounts when making bacon, ham, sausages, corned beef, and other preserved meats—typically measured by weight of meat—to ensure safety and extend shelf life. Always follow recommended recipes and guidelines, as curing salt is not a substitute for regular salt.
<p>Salt, sodium nitrite (6.25%), FD&C #3 red dye (.000079%)</p>
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Frequently asked
Our spices are sourced from around the world, with a preference for domestic products whenever available. We are dedicated to providing products that meet the highest standards of freshness, quality, and cleanliness.
Although many of our products are organically sourced, our facility is not certified organic; therefore, we cannot market them as organic. Every product is tested for heavy metals, and we are committed to maintaining the highest standards of quality and safety.
Spices — with a few exceptions, such as sesame and poppy seeds — do not truly expire. Over time, however, they do lose potency and flavor. For the best quality, we recommend replacing ground spices every year and whole spices every two years. In general, the larger the grind or the more intact the spice, the longer it will retain its freshness and flavor.
We gladly offer refunds with a receipt. If you do not have a receipt, we can provide an exchange or store credit. To ensure freshness and safety, all returned spices are discarded and never placed back into inventory.
We do offer and accept gift cards.