Smoked salt - Coarse Dead Sea salt
Origin of salt and smoked salt
Being one of our basic raw materials, as a spice, preservative and means of payment, the use of salt is almost as old as human civilization. Sea salt, rock salt, and the so-called saline extracted from groundwater, have been of paramount importance in all cultures.
Logically, we mostly used the salt that is available and can be extracted from geographical and geological environments in each region, but thanks to extensive international trade, a wide variety of salt can now reach anywhere in the world. Today, we also have access to salt specialties, such as Fleur de Sel, Persian blue salt, Hawaiian black lava salt, Hawaiian green sea salt, that were previously unknown to us.
The aroma of the smoked salt is richly detailed by the different types of wood that was used to smoke sea salt or rock salt. Beech and oak are mostly used for this purpose.
What foods can be prepared with gray-colored, large-grained smoked salt?
Smoked salt is usually added to the food at the last stage of cooking, even more after the food is ready, except when pre-marinating is the goal. By using smoked salt, depending on the amount, a milder or stronger smoky, open-fire taste effect can be achieved.
- The large-grained, gray-toned version of the smoked salt is a salt specialty that can be used for both pickling and post-salting meat and fish dishes.
- By using smoked salt, a special aroma can be given not only to cooked food, but also to sandwich spreads, salads, and even desserts, shortcrust or leavened cakes, biscuits, beer and wine crackers, and snacks such as chips or popcorn.
Store in a cool, dry place, away from sunlight.
