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A chemical substance, also referred to as potassium nitrate, that is used in the kitchen to preserve meat.

Sweet cream butter, which is simply referred to as "butter", is produced from cream that has been churned until it becomes semisolid.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A type of butter that does not contain any salt. Unsalted butter is often prefered for use in cooking and baking because it does not contain any salt, which may tend to alter the flavor of the food when added to some recipes.

A common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

An Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured.

The edible seeds found in a pumpkin, which are available with or without the hulls, in a raw, roasted, and salted form.

Edible pumpkin seeds that are popular in Mexican cooking. They are available with or without the hulls and raw, roasted and salted.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

Pieces or filets of salmon that are cured in brine and then cold-smoked from several days to almost a month, depending on the flavor and texture desired.

Shredded cabbage that has been mixed with a brine of pickling salt and spices after which it is allowed to ferment for a period of time.

Sherry with added salt. The sherry is undrinkable and is for cooking only.