These salts are cold-smoked with hardwood for a smoky scent and woodsy color. Wonderful as a finishing salt adding smoky-rich aromas and flavors to everything from popcorn to salmon to chocolate mouse. Sometimes used in cooking, such as in brines.
Impact: Depends on the type of wood, the length of the smoke, and the type of salt. Usually dry flakes or grains, they can have flavors that range from warm oak and caramel sweetness to campfire grill char.
Uses: There is a smoked salt out there for almost every type of food. Halen Mon Gold for soups and eggs, Cyprus Hardwood for beef, Kauai Guava for popcorn, or Red Alder on a baked potato.