The choice of CO2-extracts is so big and various that based on them, one can prepare practically any salt with preset properties. A special attention should be given blends and mixtures of CO2-extracts, because combining properties of several extracts extends the range of products.
Before using salts, especially spicy aromatic ones, it is necessary to check up their aroma and taste, - whether the offered concentration suit you.
In order to receive desirable aroma and taste, reduce the dosage of used salt, or adding pure salt and carefully mixing it with the salt containing CO2-extracts; try to get the desirable result.
Practically common for all salts with CO2-extracts is the condition to introduce salt into a dish at the end of thermal treatment or by readiness but depositing is better directly before use. In the process of home canning one should add salt "under cover" before the sealing. When preparing any dish, it must be salted a little insufficiently so that to add the salt flavoured by CO2-extracts to the ready dish or directly when serving the table.
When calculating rates of filling, daily dozes of salt consumption are taken into account.
The salts with spicy aromatic CO2-extracts, as well as with usual spices, are applied in accordance not only with gustatory predilections but also taking into account the age and health of a consumer.
Ease and benefit of using salts with CO2-extracts are obvious: one hasn't to ground a spice, to care about its microbiological cleanliness. They are convenient to be used in a journey, and the problem of seasonal prevalence for some kinds of raw materials is removed.