If you’re finding yourself reaching for smoked salt to season your food, it’s probably because you’re already in the know about what is fast becoming a intriguing trend in the world of salt. The word out on the market place is that smoked salt is going to soar over the next 5 years – which we think is fantastic news for the culinary landscape. Smoked salt is exciting!
Like all good salt, smoked salt enhances the intrinsic flavours of food with the added bonus of infusing a tender, smoky flavour to dishes making them hum with extra yumminess.
Smoked salt has a dynamic flavour profile that can go from a subtle whiff of a wisp of smoke, to a full-on smokehouse kick that takes you straight to a campfire grill in the woods. That’s the thing about smoked salt, it adds a whole other dimension to the saltiness by wreathing it in a soft halo of smoke that has an aroma.
Smoked salt is wonderfully versatile. Use it delicately sprinkled on eggs, robustly ground over potatoes and gently strewn over mushrooms. It’s exquisitely fragrant, generously scattered over roasted aubergine. Smoked salt makes an excellent rub for meats of all kinds and is particularly good as a finishing salt on rich fatty fish such as salmon.
Perhaps the most diverting way to use smoked salt though, is on what we’d usually think of as dessert. Sweet, salty and smoky? Most definitely! It’s a ménage à trois you can safely introduce to your friends with glee. Moist fruits such as apple or melon diffuse the salt crystals spreading a smoky-sweet flavour that’s irresistible.
Try a quick sprinkle on whipped vanilla cream, ice cream or even crème brulee where it’ll add stealthy little smoky stars of flavour that explode on your tongue when you least expect it.
And for an extra wicked touch, add it to cocktails especially those containing tequila or whisky – it takes the bite out of alcohol. For your next margarita, do it this way! And while you’re about it, why not mix in smoked salt with some dry roasted almonds or cashews as a drinks snack at the same time.
Of course it’s the French oak wood and the skilled cold-smoking technique that combines to create the flavoursome ashy smokiness of Oryx Desert salt. Have a peek into the Aphrodisiac Shack Smokehouse Deli and meet Sean Hormann, the master smoker who smokes our salt here.
With its rich amber colouring, smoked salt adds mystery, an enigmatic extra dimension that takes food to another level. There’s a whole new world of smoked salt flavouring adventures waiting for you – go and play.
Our smoked salt comes in a grinder as well as a refill pack so you can reuse the grinder many times over. Get our smoked salt at Pick ‘n Pay and all good health shops and deli’s countrywide.
