Below is a list of all known varieties for Sodium Metabisulfite. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Campden Tablets | (Linked) Pre-measured tablets of Potassium or Sodium Metabisulfite for home winemaking and brewing to kill wild yeast and bacteria. |
| Campden Tablets (Potassium Metabisulfite) | A closely related chemical (Potassium, not Sodium) pressed into tablets for home winemaking and brewing to kill wild yeast and bacteria. |
| Potassium Metabisulfite (Powder) | (Linked) The potassium-based equivalent. Preferred in winemaking as it doesn't add sodium. |
| Potassium Nitrate (Saltpeter) | The "traditional" curing agent, used before modern "nitrites." Now less common, but still used in some "charcuterie." |
| Sodium Bisulfite | (Linked) A related preservative and sanitizing agent used in brewing and food processing. |
| Sodium Metabisulfite (Powder) | The powdered form, used as a preservative (prevents browning) and antioxidant in dried fruits, wine, and seafood. |
| Sodium Nitrate (Prague Powder #2) | A curing salt blend with "nitrite" and "nitrate." Used for "slow-curing, dry-aged" meats (e.g., salami, pepperoni). The "nitrate" slowly converts to "nitrite" over time. |
| Sodium Nitrite (Prague Powder #1) | A curing salt (6.25% sodium nitrite, 93.75% table salt), dyed "pink." Used for "fast-curing" meats that will be "cooked" (e.g., bacon, ham). |
| Sodium Sulfite | (Linked) A related preservative and antioxidant, also used to prevent browning in fruits and vegetables. |
| Sulfur Dioxide (Gas) | A "gas" "used" as a "preservative" and "bleaching agent" for "dried fruits" (like "apricots"), "wine," and "molasses." |