• Apples and Bananas: To keep peeled and sliced fruit prepared in advance from discolouring before cooking, place in a cold solution of 1 x 15 ml Cerebos salt per 500 ml. Rinse before use.
• Baking: Cerebos salt brings out the flavour of all pastries, cakes, biscuits and breads. In yeast cookery, salt prevents the yeast fermenting too quickly.
• Braaiing: Before starting to cook, throw a handful of salt over the hot coals to prevent flames flaring and burning food.
• Potatoes: Sprinkle roast potatoes and chips with Cerebos salt before serving to keep them crisp. Rub baked potatoes with Cerebos salt before cooking to bring out the flavour and keep skins crisp.
• Chicken: To achieve a crisp tasty chicken, rub skin with Cerebos salt before roasting or braaiing.
• Coffee: Add a pinch of Cerebos salt to ground coffee to bring out the full flavour.
• Cucumber: If cucumber is sprinkled with Cerebos salt before mixing with salads, it will draw out the excess water keeping salads crisper.
• Nuts: To salt peanuts, cashew nuts, hazelnuts, walnuts or almonds, heat a little vegetable oil or butter in a frying pan. Add the nuts, tossing them gently until evenly browned. Sprinkle liberally with Cerebos salt and shake well. Cool on absorbent paper. Store in an airtight container.

If you've made your soup, gravy or sauce too salty, add a peeled potato and allow to simmer for 5 - 10 minutes. Strain off potato before serving.

When filleting, cleaning or skinning fish, dip your hands into cold water and then into Cerebos salt to stop your fingers from slipping.

Mix 300 g flour with 1 x 15 ml spoon pepper and 3 x 15 ml spoons Cerebos salt and keep in an airtight jar. Use to coat meat or fish before frying.

Add a pinch of Cerebos salt to mustard when mixing to impart flavour and prevent it becoming dry and discoloured.

To achieve professional crackling on roast pork score the skin, and rub it well with Cerebos salt before placing in the oven. Do not baste while cooking.

To crisp salads or vegetables (celery, lettuce, tomatoes, radishes, etc.) place in very cold solution of 1 x 15 ml spoon of Cerebos salt per litre water for 10 minutes.

Cerebos salt acts as a stimulant to sweet flavours . try salt on melon, etc. instead of sugar.

Whatever the recipe, Cerebos salt is the most important ingredient. it brings out the full flavour of the pickle and acts as a preservative.

To get the greatest bulk from an egg white, add a pinch of Cerebos salt before whipping. To test the freshness of an egg, mix 250 ml water with 1 x 15 ml spoon of Cerebos salt. A stale egg will float and a fresh one will sink.

Adding a pinch of salt to milk will keep it fresh longer.

Prevent mould on cheese by wrapping it in a cloth dampened with saltwater before refrigerating.