Epsom salts

Epsom salt, chemically known as magnesium sulfate, is a mineral compound that appears as white, water-soluble crystals. Although not a traditional culinary ingredient, it is occasionally used in certain preparations in the kitchen to improve the texture of foods like vegetables or to aid in fermentation processes.

Its name comes from the spa town of Epsom in England, where these salts were originally extracted from natural hot spring waters. The primary use of Epsom salt is more related to medicinal and personal care applications, but specific uses can be found in gastronomy, especially in recipes that require a source of magnesium or to enhance the flavor and structure of certain dishes.

These salts are rich in magnesium and sulfur, minerals that can contribute to bone health and muscle function, although their consumption should be controlled and always under specific recommendations. In the kitchen, their primary function is technical rather than nutritional.

In different regions of Latin America, Epsom salt may be known as "sal amarga" (bitter salt) or magnesium sulfate, names that reflect its chemical composition and bitter characteristics on the palate.