Summary

Alderwood Smoked Salt is a Pacific sea salt that has been cold smoked for 48 hours over red alderwood to achieve a robust smoked flavor. It's a versatile player in the kitchen, perfect for adding a smoky touch to everything from meats and potatoes to creamy pasta dishes and even desserts like salted caramel and cookies.

History

Alderwood Smoked Salt, a gem of the Pacific Northwest, traces its savory roots back to the indigenous traditions of cold smoking. This method, originally devised for preserving meats through the long, damp winters, has evolved into a culinary technique celebrated for its depth of flavor. The salt is smoked over red alderwood, a tree native to the coastal forests of the region, which imparts a distinct, robust smokiness. This practice highlights a historical blend of necessity and local natural resources, creating a product that's as rich in history as it is in taste.

Across different cultures, the use of smoked salts varies, but the essence remains the same: enhancing the flavor profile of foods. While Alderwood Smoked Salt is a testament to North American culinary ingenuity, similar techniques can be found in Scandinavian cuisines.

Why We Love It

Alderwood Smoked Salt can transform the ordinary into the extraordinary. Its rich, smoky flavor brings a new dimension to our dishes, making it a staple for both cooking and finishing. Whether we're sprinkling it over a steak right off the grill or adding a pinch to level-up a batch of chocolate chip cookies, this salt never fails to impress. It's a favorite in our pantry, and we find ourselves reaching for it again and again.

The More You Know

Alderwood Smoked Salt isn't just for savory dishes. Try it sprinkled over a scoop of vanilla ice cream or mixed into a batch of brownies for a surprising twist. The smoky flavor pairs unexpectedly well with sweet treats, creating a contrast that will leave your guests intrigued and impressed.