Ingredients · Salt
Hickory Smoked Sea Salt
Sodium chloride
What it’s like, and how to use it
How to use it
A finishing pinch on burgers, ribs, brisket and grilled corn. In smoked compound butter. In baked beans, chili and macaroni cheese. Off the heat, at the end. It will overpower fish and eggs — use applewood there.
With food
Beef and pork, especially grilled. Corn on the cob. Beans. Cheddar. Butter. Tomato. Dark chocolate, sparingly.
With spices
Black pepper. Smoked and sweet paprika. Garlic and onion. Chipotle. Brown sugar.
With tea
Lapsang Souchong — pine-smoked the way this salt is hickory-smoked.
Its story
Where it comes from
Hickory is a North American tree — twelve native Carya species, eleven of them in the United States — and it is the barbecue wood of the American South because it grows abundantly there. The salt's own origin is not named for this lot.
What happened
Hickory smoke is the smell of Southern barbecue, and it carries that whole tradition with it. What is worth knowing about the salt itself is the distinction between smoked and smoke-flavoured: true smoked salt is smoked over bark-free wood, while smoke-flavoured salt has liquid smoke plated onto it. Liquid smoke — condensed wood smoke — was first sold commercially in 1895. Which kind a jar holds is a supplier question, not something you can taste reliably.
On the shelf with it
Sold on its own, and in these blends.
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Hickory Smoked Sea Salt
Regular price From $10.99 CADRegular price
