Description
Drying with plant ashes uses the high alkalinity of ash to raise food surface pH, inhibiting microbial growth while concentrating flavors.
Technical
The ash, rich in potassium carbonate and calcium carbonate, elevates the pH to 10–11, creating an environment hostile to bacteria and molds. During moderate heat drying (60–80 °C), moisture is reduced to below 10 %, lowering water activity to 0.6–0.7 and further suppressing spoilage. Simultaneously, soluble sugars and proteins leach into the surface, intensifying a characteristic bitter‑sweet profile.
Science
Primary Reaction
pH elevation and moisture reduction inhibit microbial growth
Sensory Profile
Aroma ()
earthyalkalinesmokymineralcharredwoody
Origin & History
Civilization
Ancient Egyptians, Chinese, West Africans