Ingredients · Salt

Smoked Applewood Sea Salt

Sodium chloride

Smoked Applewood Sea Salt
The lightest and sweetest of the shop's three smoked salts — a whisper of campfire rather than a lungful. Apple wood gives a mild, sweet, fruity smoke, which makes this the one for things hickory would flatten: fish, poultry, eggs, and, more often than people expect, baking. A pinch on a chocolate chip cookie is a real use, not a novelty.

What it’s like, and how to use it

The partMineral
KindSalt
CaffeineCaffeine-free
TasteClean salt with a mild, sweet, fruity smoke — the lightest of the three smoked salts

How to use it

A finishing pinch on fried eggs, baked salmon, roast chicken and cauliflower. On brownies and chocolate chip cookies, where the sweetness of the smoke works. At the end, never cooked in.

With food

Eggs. Salmon and white fish. Chicken and pork. Cauliflower and squash. Chocolate. Caramel. Apple. Cheddar.

With spices

Black pepper. Sweet paprika. Thyme. Sage. Cinnamon, in baking.

With tea

Hojicha, Lapsang Souchong, Smoked Maple Oolong, Genmaicha — the toasted and smoked teas.

Its story

Where it comes from

Apple is one of the common smoking woods in North America alongside alder, cherry, hickory, mesquite and oak. Neither the sea nor the orchard is named for this lot.

What happened

The wood carries the apple's own long walk with it: the orchard apple descends from Malus sieversii, which still grows wild in the mountains of Central Asia, and travelled the Silk Road west. Almaty's name is often explained as full of apples, for the wild forests around it. The North American half of the story belongs to John Chapman — Johnny Appleseed — who planted apple nurseries from seed across Pennsylvania, Ohio, Indiana, Illinois and Ontario between 1774 and 1845, though most of his apples were for hard cider rather than eating.

On the shelf with it

Sold on its own, and in these blends.

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