This natural salt from Pakistan has been cold-smoked over oak for 8 to 10 days. The salt is turned over several times during smoking, then the oak chips are re-ignited. The result is an intensely smoked salt with a rich brown tint.
The intensity of the smoking gives an almost ''cooked'' salt with powerfully aromatic toasted notes. Use as a finishing salt to add a distinctive flavor to vegetables or appetizers, or to season meat and fish for the grill.
50ml / 74g / 2.61oz