A pebble textured Pacific sea salt that takes up intense smoke flavors from slow smoking over red alder in a tradition carried on from the Salish Tribe, who inhabited a large swath of the country west of Washington's Cascade mountains.
This is one of the more aggressive smoked salts, yet produces an amazingly pleasant fragrance when ground over salads, be they lettuces, kelp, or fruit with nuts. Left unground, it is rich and solid enough to marry with beef, game, poultry, and fish. Red Alder Smoked salt also lends itself to pastas or other dishes with cream sauces.
- Taster Jar - 1oz/28g
- Small Jar - 2oz/58g
- Large Jar - 7.2oz/205g
- 1lb Bag 16oz/454g
Ingredients: sea salt, smoke
This salt is fantastic and does not disappoint on smokiness. I use this on my morning toast with avocado. I feel I can use less salt to finish seafood than traditional salt- the smokiness helps curb my tendency to overseas. Delicious! Slight sweetness and deep woody aroma.
As a vegetarian, I miss the smokey flavor smoked meats impart. I use this salt every day.
Wow, this stuff is intense on the nose---like the smell of an extinguished campfire---but it's totally addicting; you keep wanting to come back for another sniff. It۪s not bitter at all on the nose, just enticing.
So far I've used it on an array of foods: cooked meats, salads, grains, umami breakfast foods, and even a yogurt with nuts combination. It always adds a great flavor that's not distractingly smokey.
My latest revelation is using it as a dry brine for meats before cooking in my convection pellet smoker/grill. This brine is most apparent on poultry, but also adds a nice element of interest to beef or pork---all have a slightly more smoked flavor than usual. (Pellet smokers don't provide a strong smoked flavor to cooked items, so additional smoke flavor is most welcome to me.)