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Old 07-14-2012, 12:43 AM   #11
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Originally Posted by CWS4322 View Post
My understanding is that citric acid = sour salt. Lemon/lime salt is not citric acid. It is called "sour salt" because it looks like table salt, not because it is a combination of salt + lemon/lime. Given the origins of "sour salt" and the region the cookbook represents, I'm guessing the N.A. equivalent is food-grade citric acid. Maybe I've misunderstood?
No, you haven't misunderstood. Sour salt = citric acid.

From Wikipedia:
Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. It has use in culinary applications where an acid is needed for either its chemical properties or for its sour flavor, but a dry ingredient is needed and additional flavors are unwanted (e.g., instead of vinegar or lemon juice).
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Old 07-14-2012, 10:51 AM   #12
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Originally Posted by Greg Who Cooks View Post
As far as I can Google "SOUR salt" is a misnomer for citric acid. ... It looks to me like the citric acid is the essential bitterness component.
CORRECTION: I meant "sour salt" not "lemon salt."
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Old 07-14-2012, 11:36 AM   #13
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Originally Posted by CWS4322 View Post
I was reading Copeland Marks' book, Indian and Chinese Cooking from the Himalayan Rim. There are a couple of recipes that use sour salt. Can one substitute lemon juice (freshly squeezed) if one doesn't have citric acid on hand?
I have not heard of sour salt, but my instinct would be to go with lime zest (depending on the recipe), or try an online source like Penzys:

Spices at Penzeys Spices Specialty Spices
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