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Coarse sea salt of Atlantic origin naturally smoked with Italian beech wood. It differs from other salts as it is smoked in a completely natural way. Very intense flavor. Ideal for giving a smoky flavor to any dish, it is particularly suitable for salmon, trout, legume soups, carbonara, omelettes, white and pork meats.
smoked sea salt, smoked sodium chloride.
It is a fine salt, for its smoking with an Italian beech wood that makes the scent characteristic and gives a brown color.
The salt exposed to the fumes of beech wood enhances its flavor with a strong aroma. It looks like a salt rich in minerals. It can complete a dish with a special seasoning, a salty and “smoky” touch that can transform a recipe in a unique way, turning towards a complexity of taste. We know that salt is a staple ingredient in cooking, and to add more salty complexity to the dish, smoked salt is perfect - much appreciated by chefs and gourmets lately. It represents a gourmet salt, rich in organoleptic characteristics that enhance the natural flavors with a smoke that makes the taste grilled - even in the absence of grilling.
In terms of nutritional benefits, it is similar to simple sea salt, with micronutrients deriving from minerals and traces of elements that the salt takes from the sea. The mineral content of sea salt contains useful electrolytes such as magnesium, sodium, calcium and potassium, which are essential for our body. Electrolytes help regulate heartbeat and correct movement of muscle contraction. Salt is certainly useful in balancing the fluids in the body, since the loss of sodium causes water loss (while an excess increases water retention).
A moderate consumption of salt, in fact, ensures that the body maintains sufficient sodium levels. A low-salt diet also leads to a low level of stomach acids and an imbalance in the digestive system. On the other hand, consuming the right amount of quality salt helps the body produce gastric juices and properly absorb minerals and vitamins. In addition, this correct procedure can support digestion by avoiding heartburn and constipation.
This salt is collected on the shores of the Atlantic Ocean, in salt flats specialized in the collection and extraction of coarse salt. The tidal water feeds the reservoir, is trapped and begins to evaporate until only a few centimeters of the brine remain. In this process the salt crystallizes and coarse salt is obtained, as well as fleur de sel on the surface.
To obtain the smoked salt with beech wood, Italian wood is used, which will be burned for 10 days. The prolonged smoking ensures a fragrance that penetrates the salt crystals, not only on the surface but reaching deep. This intense smoking process is also possible thanks to the properties of beech: excellent firewood and to create smoke in the right quantities.
Beech produces a light smoke, releasing sweet and nutty aromas. As a hardwood, it does not create too dense smoke - excessive in the softwood of pine or fir. In this way, thanks to the beech, no acrid taste or any harmful element accumulates on the salt. It was also used in ancient times by the Vikings, as a naturally smoked sea salt.
This salt has a good amount of minerals, in addition to smoked sodium chloride. Contains micronutrients that derive from the traces of elements present in sea salt, in particular sodium, potassium, magnesium, calcium, iron and iodine.
Smoked salt is a useful ingredient for adding strong flavors, dosing it sparingly. Its characteristics give the food a unique touch of smoking, to be used in a versatile way. It can enhance grilled or already smoked foods, paying attention to the quantities. It can give flavor and an even more "smoky" touch to barbecue meats (with the initial rubbing of a few crystals).
Its faculty of taste is expressed above all as salt to flavor white meats, pork, fish; or baked vegetables that might appear to be roasted over a fire. On fish it combines perfectly to enhance the flavors of the sea. It is also possible to use it for crudités, with care to avoid making a flavor too intense. For the preparation of desserts it is possible to insert it only as a finish, preferably with some crystals on dark chocolate desserts.
The smoked beech salt contrasts the sweet notes of cocoa. Otherwise, you can use it to create a Nordic-inspired dessert, smoked and salted caramel cheesecake. It also makes a surprising condiment for vegetarian cuisine. An addition in creating aromatic legume soups, egg and omelette dishes, boiled and velvety vegetables, baked potatoes, mashed potatoes and gratin cheeses. It can also be used to dress particular first courses to which you want to make a smoky note, such as pasta alla carbonara.
Caution is advised in the intake of sea salt in case of hypertension, pregnancy and breastfeeding. Furthermore, it is good to moderate the quantities in case of cardiovascular disorders, diseases related to the kidneys and blood vessels.
Data sheet
Specific References
Coarse sea salt of Atlantic origin naturally smoked with Italian beech wood. It differs from other salts as it is smoked in a completely natural way. Very intense flavor. Ideal for giving a smoky flavor to any dish, it is particularly suitable for salmon, trout, legume soups, carbonara, omelettes, white and pork meats.
smoked sea salt, smoked sodium chloride.
Also known as purple salt or Indian salt, Kala Namak has a very strong and particular aroma - sulphurous but not unwelcome. Original to the eye for its color, Kala Namak fino is a rock salt which is characteristic in taste and also in smell; a truly special gourmet and exotic room.
kala Namak purple salt
Carolina Reaper pepper flavored salt is a highly iodized salt, flavored with the most powerful pepper par excellence in the world. Suitable for spicy recipes, just a pinch can flavor meat, fish, eggs and vegetables in a decisive and pungent way.
sea salt, carolina reaper chili.
The salt with porcini mushrooms is very tasty, and can give an extra touch to your dishes from the earth, from first courses and risottos to recipes based on vegetables and meats, red and white. Just a pinch of it will be enough, because it releases its characteristic and intense aroma on the dishes.
sea salt, porcini mushrooms.
It comes from the salt lakes of Larnaca and Limassol, which owe their strong saline concentration to the nearby sea, which filters the extremely porous soil. The Cyprus salt is enriched with charcoal obtained from the combustion of softwood barks such as lime, birch and willow - which give it its typical dark color.
Cyprus sea salt flakes, activated carbon.
It was also called the Diamond salt for its bright color, or “salt of the kings” as it was used in the past only by nobles. For millennia it has been used as a therapeutic stone for its multiple benefits on the skin, and still today it is used for inhalations, hydro-salt baths and in the kitchen. For food, just grate it with a salt grinder but remember that its salinity is higher than normal salt, so add it little by little to the dishes.
Himalayan Halite salt
Mediterranean salt with Creole herbs is a blend of Creole aromatic herbs that combines garlic, ginger, thyme and pink pepper, creating an ideal mix for grilled meats but also on fresh salads.
The taste is slightly spicy, fresh and very aromatic.
salt, fenugreek, garlic, ginger, thyme, pink pepper.
Maldon salt is an unrefined sea salt, delicate and not too savory in taste. Its pyramidal crystals give the crunchiness of a flaky salt that melts in the mouth, in a perfect choice for finishing your dishes.
Maldon sea salt contains an ideal balance of mineral salts; trace elements maintained by centuries-old craftsmanship, in the English territory.
Ingredients: Maldon sea salt
Origin: England
Allergen information : Gluten Free , Dairy-free, Flour-free.
A coarse table salt of natural origin, coming from centuries-old underground salt deposits. Blue salt is a highly sought-after kitchen salt, because it is not easy to find, rich in potassium and chlorine. Its energetically salty, not lasting taste, leaves a pleasant spicy flavor on the palate.
integral rock salt
Also known as purple salt or Indian salt, Kala Namak is a salt with a very strong, strong and particular aroma similar to sulfur but not unpleasant for this. Particular to the sight, to the taste and also to the smell is that salt that must not be missing in a pantry as true gourmets.
Ingredients: purple kala Namak salt
Origin: India
Spiced salt is excellent for seasoning and flavoring various dishes, even with just a pinch. The preparation based on sea salt, contains various aromatic herbs and selected spices. It gives their flavor, expertly mixed, as a condiment for sauces, soups, salads, single dishes and dishes based on eggs, vegetables and much more.
sea salt, coriander, turmeric, garlic, chilli, cloves, laurel, fennel, fenugreek.
Hawaiian red salt is a fine sea salt, with a strong flavor and a crunchy texture. Its typical lively color is due to the presence of volcanic red clay - Hawaiian clay called alaea. Its properties are manifold because the clay is made up of more than 80 minerals, particularly rich in iron oxide.
sea salt, alaea clay.
A salt much appreciated by those who know it: once you try it you can't do without it. Smoked flavor suitable for grilled meat dishes or to be used to prepare a nice carbonara. Being a particularly strong salt, with paprika, it must be measured sparingly.
salt, paprika, smoke, E551.
Himalayan pink salt is a pink fossil salt extracted from the Khewra mines. Sweet and less savory than common salt, it enhances the flavor of both meat and fish. Contains noble minerals and metals such as calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron.
Ingredients: whole rock salt.
Fleur de Sel with green Jalapeno Chipotle is a spicy and at the same time savory product. The grains of this table salt are suitable for meat dishes, to give a fruity aroma. Particularly suitable for meat dishes, especially roasts, it also adds flavor to soups and vegetables.
Acts in contrast to soft foods. The best chefs use it to garnish important dishes.
salt, green chipotle chili.
If you are looking for a natural and exotic sea salt, the Green Salt of Hawaii gives you the typical flavor of the Hawaiian archipelago, which particularly enhances fish dishes. Its green color is due to the extract of bamboo leaves, added to the salt during drying. A combination that gives the salt a unique spicy aroma, and a flavor that veers towards sweet and delicate notes.
Hawai sea salt, natural bamboo juice.
A salt created with the combination of hibiscus flowers to give it a delicious appearance and a sour taste designed to make it ideal for meat and fish.
integral rock salt, hibiscus.
