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By David Dale and Somer Sivrioglu
Published 2015
The pulverising process is called salça in Turkish—a word that entered culinary dictionaries only in the nineteenth century, even though it’s derived from the Latin salsa. Before that, the word palude was used for pastes, sauces and reductions that were thickened with starch. For me, salça means a concentration of one ingredient—a paste, perhaps with salt as a preservative.