Smoked salts are a bold, flavourful way to add flame-grilled aroma and smoky complexity to just about any dish.
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.
How To Use Smoked Salt
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:
Use it in lieu of grilling: If you don’t have access to a BBQ or grill, or if you want that flame-grilled flavour without the hassle, smoked salt is your best friend. Meat, seafood, veggies - anything can benefit from its smokey touch.
Use it to season a snack: Smoked salts are a great way to beef up a snack. Sprinkle it on a grilled cheese sandwich. Add it to a salad or fresh veggies like cucumber or cherry tomatoes. Throw a pinch onto some melon for a salty-sweet snack.
Sprinkle it on your breakfast: If your breakfasts are getting a little bland, try sprinkling some smoked salt on your eggs or avocado.
Use it in sauces, stews, marinades and soups: If your sauces, stews, marinades and soups are crying out for some smokiness, add a pinch of smoked salt.
Use it as a salt rub for your meats: Either on its own or as a part of a herb and spice rub, take your meats to the next level with some smoke salt. Salmon, tuna, chicken, burger patties, steak - just about anything will benefit from the boldness of smoke.
Garnish your drink with it: Some smoked salt on the rim of a bloody mary or tommy’s margarita will give you a cocktail experience like you’ve never had before.
Use it on your sweet dishes: If you’re feeling particularly adventurous, why not add some smoked salt to your sweet dishes? A pinch on some salted caramel ice cream works a charm. Or how about in a smoky bourbon syrup? Or a sprinkle on some fresh fruit?
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.