Ingredients · Salt
Smoked Sea Salt
Sodium chloride
What it’s like, and how to use it
How to use it
As a finishing salt, where the smoke is the point and is not cooked away. On eggs, grilled meat, roast vegetables, popcorn, chocolate and caramel. As a vegetarian stand-in for the smokiness of bacon. Use it at the end; cooking it into a dish wastes it.
With food
Eggs. Grilled and roast meat. Potato and corn. Chocolate and caramel. Tomato. Cheese. Beans.
With spices
Black pepper. Paprika, smoked or sweet. Garlic. Chipotle. Cayenne.
With tea
Not a tea ingredient, though Lapsang Souchong is the tea equivalent of the idea.
Its story
Where it comes from
The salt is sea salt; the wood is what varies. No sea, saltworks or wood is named for this lot.
What happened
Smoking food probably goes back to the Paleolithic, and for most of history it was a way to keep things rather than to flavour them. Salt and wood have been tied together in northern kitchens for a long time in another way too: on Læsø in Denmark, where the groundwater can exceed 15 per cent salt, medieval salt-makers boiled brine in hundreds of wood-fired kilns until the island was deforested, sandstorms buried villages and salt-making was banned outright. It resumed on a small scale only in the late 1980s. Smoked salt's modern competitor has a date: liquid smoke, made by condensing wood smoke, was first sold commercially in the United States in 1895.
On the shelf with it
Every product it goes into.
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