Ingredients · Salt
Cherrywood Smoked Sea Salt
Sodium chloride
What it’s like, and how to use it
How to use it
A finishing pinch on roast pork, glazed salmon and grilled peaches. On chocolate desserts and salted caramel. At the end of cooking, not during it.
With food
Pork and duck. Salmon. Stone fruit — peach, cherry, plum. Dark chocolate and caramel. Goat cheese. Beetroot.
With spices
Black pepper. Fennel seed. Star anise. Cinnamon. Smoked paprika.
With tea
Lapsang Souchong, Smoked Maple Oolong, hojicha — and Assam with something rich.
Its story
Where it comes from
Fruit woods — apple, cherry and plum — are among the woods commonly used for smoking in North America. Neither the sea nor the orchard is named for this lot.
What happened
The cherry has a word and a town that share a name. English cherry comes through Anglo-French cherise to Greek kerasos, the cherry tree, probably an Anatolian word, and Kerasous on Turkey's Black Sea coast is tied to it. Rome told the story the other way round: Pliny wrote that the cherry did not exist in Italy before Lucullus's victory over Mithridates, and that he was the first to bring the tree from Pontus. The botanist Alphonse de Candolle called that an error perpetuated by incessant repetition — cherry stones lie in Italy's prehistoric sites, and wild cherry has been carbon-dated at a Bronze Age pile-dwelling on Lake Garda to 2077 BCE. What Lucullus brought was probably a good Pontic variety, not the tree.
On the shelf with it
Sold on its own, and in these blends.
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Cherrywood Smoked Sea Salt
Regular price From $10.99 CADRegular price
