Applewood Smoked Salt
Salt with real wood smoke baked in, so anything you season tastes like it spent time near a fire, even if it never left your stovetop.
What It Is
Applewood smoked salt is sea salt that has been slowly cold-smoked over applewood until the crystals absorb that sweet, mild smoke directly. No liquid smoke, no shortcuts. Applewood is a gentler wood than hickory or mesquite, so the smoke flavor is soft and a little fruity rather than sharp or bitter.
It works as a finishing salt, meaning you use it after cooking, not in the water or the pan. A pinch at the end is what gives you that backyard-grill quality on a weeknight.
What To Do
Sprinkle it on fried eggs, a sliced avocado, roasted potatoes, or a pork chop right before it hits the table. It is especially good on anything sweet or rich, think caramel, dark chocolate, or a slice of watermelon. Start with less than you think you need. The smoke is a flavor on its own, and a little goes a long way.
Store it in a sealed container away from steam. It keeps indefinitely, though the smoke softens slightly over many months. A small pinch bowl by the stove makes it easy to reach for without thinking.
