Also known as Potassium Sodium Tartrate, Rochelle Salt is a double salt first prepared by an apothecary, Pierre Seignette, of La Rochelle, France in about 1675. Rochelle Salt is a colorless to blue-white salt and has a saline cooling taste. Rochelle salt is most commonly used in the production of cheeses, jellies and fruit bitters and as a buffering agent in the cosmetics industry.
Packaging: 25 kg bag, 50 kg drum
