Acids · granulated
Citric acid
Also called sour salt, lemon salt, nimbu ka phool
Pure crystalline acid that adds clean, sharp sourness without liquid or flavour. Used in Indian sweets and paneer making, sour sweets, preserving and to keep cut fruit from browning.
What can replace it
- T2 · GoodAmchur
Dry and sour but much weaker, with a fruity mango note. (use 3× the amount)
- T2 · GoodLemon juice
Adds liquid and lemon flavour; fine in cooking, drinks and paneer, not in dry mixes. (use 12× the amount)
- T3 · In a pinchLime juice
Adds liquid and a distinct lime aroma; not for dry mixes. (use 12× the amount)
- T3 · In a pinchSumac
A gentle, fruity sourness that tints food red; much weaker. (use 4× the amount)
Cook with Citric acid
No recipes use it yet.