A diuretic has a false reputation of being an anaphrodisiac.
Potassium nitrate, also known as niter, was traditionally used in meat preservation due to its ability to inhibit the growth of bacteria. However, it has largely been replaced by sodium nitrate in modern times. In addition to its preservative properties, potassium nitrate can also be used to enhance the color of cured meats such as ham, salt beef, or sausage, as it intensifies the red color.
In the realm of meat preservation, an indispensable companion to common salt is widely employed. This crucial ally finds extensive use in various processes such as pickling and the preparation of corned beef. Together with common salt, it plays a vital role in enhancing the preservation and flavoring of meat, ensuring its long-term storage and enjoyment.