Powdered alum

Powdered alum is a natural mineral commonly used in cooking and food preservation due to its astringent and antimicrobial properties. It is a double sulfate, typically of potassium and aluminum, which appears as a white, odorless, crystalline powder with a slightly bitter taste.

Origin: Alum has been used since antiquity in various cultures, especially in cooking and food preservation processes. It is extracted from natural minerals found in the earth, primarily in volcanic regions or sedimentary deposits.

Properties: In the culinary context, powdered alum is mainly used to improve the texture of certain preparations, set colors in fruits and vegetables, and as a clarifying agent in the preparation of fresh waters or juices. Furthermore, thanks to its antimicrobial properties, it helps preserve certain foods for longer and prevents the proliferation of bacteria. It is important to use it in small, specific quantities due to its taste and concentration.

Synonyms in Latin American Spanish: Alum may also be known simply as alum, although in some countries it may be referred to as alum salt or crystallized alum.