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Blog: Spice & Ingredient Insights for the UK Food Industry

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Curing & Pickling

Expert guides on curing and pickling for food professionals. Learn about curing salts, fermentation, safety, and techniques for meat and food production.

E250 vs E252: What’s the Difference Between Nitrite and Nitrate Curing Salts?

When it comes to curing meats, few topics cause more confusion than the difference between sodium nitrite (E250) and potassium nitrate (E252) . Both are essential curing agents, both are tightly regulated, and both play an important role in producing safe, high-quality cured meats — but they are not interchangeable . Understanding how each one works, and when to use them, is key whether you’re a beginner making your first salami or an experienced producer scaling commercial

Curing & Pickling

How to Pickle Vegetables: A Practical Guide for Food Professionals

Pickling vegetables is one of the oldest food preservation techniques , transforming fresh produce into tangy, flavourful, and shelf-stable products. For food professionals, caterers, and small-scale producers , understanding how to pickle vegetables safely and consistently is essential — whether for retail, restaurant service, or wholesale distribution. At Sanita Spices UK , we provide a range of specialist spices and pickling blends to help businesses achieve consistent, p

Curing & Pickling

Curing Salt with 0.6% Potassium Nitrate (E252): What It Is and How to Use It

Curing salt containing 0.6% potassium nitrate (E252) or Saltpetre is most closely associated with traditional dry curing and long-matured meat products . While modern production often relies on faster-acting nitrites, nitrate remains an important ingredient for producers making slow-fermented, long-aged cured meats . If your products are dried or matured over weeks or months — rather than days — curing salt with E252 is specifically designed for that purpose. It provides lon

Curing & Pickling

Curing Salt with 0.6% Sodium Nitrite (E250): What It Is and How to Use It

Curing salt containing 0.6% sodium nitrite (E250) is one of the most widely used and trusted curing ingredients in modern meat production. From traditional butchers to large-scale processors, it is valued for its speed, reliability, and proven food safety performance . If you’re producing meats that are cooked, smoked, or cured over relatively short timeframes , this type of curing salt is usually the correct choice. It offers immediate protection against harmful bacteria, he

Curing & Pickling

Beginner Starter Cultures for Salami & Cured Sausages (UK Guide)

Starter cultures are one of the most important — and often misunderstood — components of making salami and cured sausages. For beginners, they can feel technical, intimidating, or even optional. In reality, they are the foundation of safe, consistent, and high-quality fermentation . Understanding what a starter culture does — and choosing the right one for your product — removes much of the guesswork from curing. Instead of relying on chance, temperature swings, or wild bacte

Curing & Pickling

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Blog: Spice & Ingredient Insights for the UK Food Industry

Curing & Pickling

E250 vs E252: What’s the Difference Between Nitrite and Nitrate Curing Salts?

How to Pickle Vegetables: A Practical Guide for Food Professionals

Curing Salt with 0.6% Potassium Nitrate (E252): What It Is and How to Use It

Curing Salt with 0.6% Sodium Nitrite (E250): What It Is and How to Use It

Beginner Starter Cultures for Salami & Cured Sausages (UK Guide)