Alderwood Smoked Salt
Alderwood Smoked Salt
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Wood-fired flavor without lighting a grill. A few crystals of this sea salt over a hot piece of salmon fresh from the oven, and the steam carries a mild, sweet campfire aroma straight to the plate. Sprinkle it as a finisher on roasted potatoes, grilled steak, or seared scallops, and it reads like an afternoon over an open fire.
The smoke here is real. This is Pacific sea salt slow cold-smoked over red alderwood, the native coastal hardwood the Salish peoples used for generations to cure wild salmon along the Pacific Northwest. Alder gives a gentle, clean smoke, sweeter and lighter than the heavier woods, so it lifts delicate seafood and even dark chocolate instead of overwhelming them. No liquid smoke, no sprayed-on flavoring, no coloring.
Packed fresh in small batches in Portland. Treat it as a finishing salt: the crunch and the aroma both belong at the end of cooking, not the start.
Ingredients: sea salt, cold-smoked over alderwood. No added flavorings, no coloring, no preservatives. Naturally gluten-free and vegan.
Common Questions
Is this naturally smoked or does it use liquid smoke?
Is this naturally smoked or does it use liquid smoke?
Naturally smoked. The salt sits over smoldering red alderwood and absorbs the smoke slowly over time. Nothing is sprayed on and no synthetic smoke flavoring is added, which is why the aroma reads clean and sweet rather than sharp or chemical.
When should I add it, at the start or the end of cooking?
When should I add it, at the start or the end of cooking?
Add it right at the end. Dropped into boiling water or a long simmer, the crystals dissolve and the smoke aroma escapes with the steam, leaving you salted but flat. Sprinkled over a hot, finished dish, the rising heat pushes that campfire scent up to the nose.
How is alderwood different from hickory smoked salt?
How is alderwood different from hickory smoked salt?
Alderwood is the milder, sweeter smoke, closer to a spring campfire, so it suits fish, eggs, vegetables, and chocolate. Hickory is bolder and more bacon-like, better suited to red meat and hearty barbecue. Reach for alder when you want smoke that stays in the background.
Does it work on sweets?
Does it work on sweets?
Yes. A few flakes over salted caramels, dark chocolate cookies, or chocolate-covered cherries balance the sugar with a soft, smoky crunch. Press it on top right before the dessert sets so the crystals stay intact.
How do I keep the smoky aroma from fading?
How do I keep the smoky aroma from fading?
Store it in a sealed jar away from heat and light. The smoke lives in volatile oils on the crystal, so an open dish left on the counter loses aroma faster than a closed container in the cupboard.
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Alderwood Smoked Salt
$24.00