Saltpeter, or potassium nitrate, has historically been used in culinary applications primarily as a preservative and curing agent for meats. Its role in curing is critical for its ability to inhibit bacterial growth, particularly Clostridium botulinum, and to fix the pink color in cured meats such as ham, bacon, and corned beef.
First widely employed in the Middle Ages, saltpeter was a key ingredient in charcuterie before modern nitrates and nitrites became commonplace. While its use has declined due to the availability of more refined curing salts, it is still occasionally employed in traditional recipes and artisanal meat production. Saltpeter's culinary legacy remains notable in dishes like British salt beef and certain historical sausage preparations.
In addition to preservation, potassium nitrate's chemical properties contribute to the flavor profile and texture of cured meats, though its excessive consumption has raised health concerns related to the formation of nitrosamines. Since 2015, the World Health Organization has rated saltpeter as a Group 1 carcinogen, "convincingly carcinogenic to humans".
When used as a food additive in the EU it is referred to as E252.