Hickory smoked salt is prized. It is characterized by the brown color, the salty and intense taste, and a smoky scent and spicy notes. The perfect blend of sea salt, natural smoke and paprika flavor, creates a delicious seasoning with complex undertones.

Properties and benefits of Hickory smoked salt

It is made with a natural smoke aroma, absorbed by a non-coarse-grained salt base. This size makes it easy to use in the kitchen, without worrying about overloading food with too intense a taste.
The natural smoky taste is useful for creating a "smoky" experience without having to turn on the barbecue. Or to enhance grilled dishes. It is a salt that blends well with the cooked, perfect for the preparation of dry rub barbecue and homemade meat sauces, as well as for flavoring different dishes.
It is also suitable for vegetarians, as it is excellent on vegetables. In fact, paprika adds a warm and slightly spicy flavor to the salt, which can perfect especially dishes based on vegetables and legumes.

Origins and History of cultivation

The salt is harvested in the salt flats, where it is extracted from the sea waters. It is shown in crystals of various sizes, large and fine grains. Subsequently, the salt is smoked with a particular treatment, thanks to which the sea salt is impregnated with the smoke deriving from the combustion of wood, taking on a particular color and aroma.
The tradition of smoked salt dates back above all to Northern Europe , then widespread in North America. Since ancient times, it would have been used in Scandinavian countries to store game and other perishable foods. The grains of salt were traditionally smoked with natural hickory wood chips (American walnut) by adding spices such as paprika. This smoking process gives a strong flavor that intertwines sweet and salty in a special spice.

Nutritional values ​​Hickory smoked salt

It is a salt composed mainly of sodium chloride and has good amounts of minerals such as calcium, magnesium, potassium, iron and zinc.

How to use this salt in the kitchen:

This salt is perfect for adding a smoky flavor to any dish. Particularly on white and pork meats, sausages or poultry. It is delicious sprinkled on meat that is about to be placed on the barbecue, to give a sweet and smoky flavor to red meats, such as ribs. Also suitable for seafood dishes based on salmon and trout. Adding smoked paprika to fish and seafood gives a lively touch to many recipes.

It is a smoked sea salt also excellent as a finish on other recipes, due to its medium grain. Excellent in vegetable dishes such as legume soups, omelettes, seasoning for cooked vegetables and eggs, mashed potatoes, baked potatoes, baked beans. It is suitable for flavoring carbonara pasta, and on gratin cheeses. There are different ways to use smoked salt, but it is important to use it carefully given its very intense flavor.

Especially on salads, sauces or garnishes, just blend / grind a pinch as a condiment. On desserts, it can be added to apple slices or walnuts, paying attention to the minimum doses, given the presence of paprika. It is also used to flavor dark chocolate.

Hickory smoked salt: side effects and contraindications

Caution is advised in the intake of sea salt in case of hypertension, cardiovascular disorders, diseases related to the kidneys and blood vessels. It is advisable to moderate the quantities in case of pregnancy and breastfeeding.


Data sheet

Sale fino
Recently added our store

16 other products in the same category: