Smoked salt gives dishes a spicy, smoky note and is therefore particularly interesting for vegan and vegetarian dishes. Here you can find out how smoked salt is made and how you can use it.
Smoked Salt: How It’s Made
Smoked salt is made by smoking salt. The smoke condenses on the salt crystals, giving it the brownish color and smoky aroma. The different types of smoked salt differ depending on the type of wood used and the duration of the smoking. For example, while American hickory salt is smoked over hickory wood for only 48 hours, Danish smoked salt spends 160 hours smoking beech wood. Salt is usually smoked cold, i.e. at temperatures of around 20 degrees Celsius. To do this, the smoldering wood is in another room and only the cooled smoke is directed to the salt.
By the way: Not every smoked salt was actually smoked – some salts are simply treated with smoke aroma and colored with caramel. A look at the list of ingredients will tell you whether you are holding real smoked salt in your hand.
smoked salt in the kitchen
With its special and penetrating aroma, smoked salt is particularly suitable as a so-called “finishing salt”: You sprinkle the finished dish sparingly with smoked salt to complete the taste. Smoked salt is often used for meat or fish, but is also particularly suitable for vegetarian and vegan dishes that naturally contain less smoke flavorings. Here are some examples of dishes you can add smoked salt to:
The sweet, roasted aromas of oven-baked root vegetables or potato wedges are wonderfully complemented by smoked salt.
Mushrooms are often refined with bacon, smoked salt brings a similar flavor as a vegan alternative.
Barbecue sauce isn’t complete without smoked salt.
You can refine hearty egg dishes such as omelets or scrambled eggs with a pinch of smoked salt.
