Smoked salt (fine-grained, colored with paprika)
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, but alder and hickory are also known for smoking salt.
In addition to the variety of wood used for smoking, smoked salt is also available in colored and flavored versions with other spices, such as paprika, which gives the smoked salt a pleasant aroma along with a strong color.
For what foods can the fine-grained, paprika-colored version of smoked salt be used?
The fine-grained smoked salt colored with paprika can be used not only for pickling or re-salting, but also as a substitute for traditional table salt.
- Due to its paprika flavor, it is not recommended for sweet desserts, but can be added to beer and wine snacks.
- The smoked salt with paprika enriches the taste of the roasts and stews with a pleasant smoky aroma.
- The fine-grained, paprika-colored smoke salt is also excellent for flavoring fish soups, broths, and one-course dishes made from vegetables and beans.
Store in a cool, dry place, away from sunlight.
