Smoked salt is perfect for enhancing the salinity of a dish while imparting the smokiness inherent to burnt wood, and the flavour unique to different types of wood. It is perfect for anyone from meat-eaters who want to beef up a BBQ, to vegans and vegetarians looking to add flame-grilled flavour to a dish.
We use natural pink crystal salt from the Himalayan mountains of Pakistan, smoke from the finest Maple wood chips and a lot of experience - these are the ingredients for our Award-winning Himalayan Maple smoked salt. Our master smoker produces this salt in the heart of the High Peak National Park with a lot of heart and soul and passion in the cold smoking process. 72 hours the Himalayan pink salt is in the smoking chamber. During this time, the salt takes on a beautiful amber-brown colour and an intense, natural smoke aroma. The application possibilities for smoking salts are almost unlimited. Whether soups, sauces, marinades and dressings, fish, meat, vegetables, mushrooms and egg dishes, even desserts can be enhanced with a small pinch of Himalayan maple smoked salt with a completely new taste component.
Only about 5% of all types of smoked salts are actually smoked, and are smoke-flavoured. Smoked salt differs from smoke-flavored salt, as the latter contains a smoke-flavored additive, and is not classified as a natural salt product. Most types of smoked salt are mixed with smoke flavours.
Himalayan Rock Salt Contains No Preservatives, Additives, added Iodine, Anti-caking agents, or bleach.
Smoked salt is perfect for use in the kitchen where you think a dish could use a little richness and aroma. And with the range of flavour options available, the creative possibilities are practically endless.
Here are just some of the ways you can use smoked salt:
Our smoked salts will change your meals with minimal effort and we cannot think of a better way to naturally add that delicious smoky flavour to your food at home.