Smoked salt is a unique product obtained by passing smoke through sea salt.
Its use is not limited to creating meat delicacies only. It equally reveals its qualities in vegetarian dishes, sauces, and even beverages, adding them a characteristic “smokiness” without the need for actual smoking.
How Smoked Salt is Produced
Smoked salt is a special type of seasoning that acquires its distinctive aroma thanks to the smoking process. This process not only enriches the salt with a smoky aroma but can also give it a light shade, ranging from golden to dark brown, depending on the methods and wood used for smoking.
Most often, sea salt or pink Himalayan salt is used for smoking.
Then the salt undergoes smoking in special chambers, where it stays in contact with smoke from burning pure wood without chemical additives for several days or weeks.
The type of wood for smoking is chosen depending on the desired taste and aroma – it can be oak, apple, cherry, or other tree species.
The temperature and duration of smoking can also vary. There are methods of cold and hot smoking.
Cold smoking occurs at an air temperature below 30°C and can last up to two weeks, providing a softer and more delicate taste.
Hot smoking takes place at higher temperatures and takes less time, giving the salt a more intense and deep aroma.
Nutritional Value
Smoked salt, like any other salt, consists mainly of sodium chloride and does not contain carbohydrates, making it an excellent choice for flavoring food without disrupting ketosis.
In terms of nutrients, smoked salt is not a significant source of vitamins or minerals, however, it can contribute to satisfying the body’s need for sodium.
