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Applewood Smoked Sea Salt
Not all smoked salts are the same and the best quality smoked salts achieve their flavor by being cold smoked. Top grade smoked salts pick up the flavor characteristics of the wood they were smoked with – hickory, alder wood, apple wood and we’ve even found some small artisans who use wood from aged bourbon or wine barrels. Using smoked salts is an easy and flavorful way to add a rich smoky flavor with a gourmet twist to dishes or rubs.
A lower quality (ok cheap) smoked applewood salt is usually an inexpensive (mined salt) salt with apple flavoring and coloring added. These types of salts are not even classified as pure salt products.
In comparison naturally smoked salts are made by smoking evaporated sea salt over wood. Processing smoked salt in this manor is much more expensive to manufacture as this slow cooking method requires specialized smokers. Top quality smoked salts are smoked at low temperatures, also referred to as cold smoked, for 5-10 days. The cool smoke from these fires seep into the salt crystals, giving the distinctive and classic smoked taste. The resulting flavor is strong yet gentle and is preferred by gourmet and home chefs alike. This Smoked Applewood Salt has a savory flavor that is light, sweet, and a bit fruity.