Have You Check Out Australian Smoked Salt Yet? 

Using smoked salt in cooking is a bold and flavourful way to add smoky complexity to your dishes. You get to enjoy the flame-grilled smokiness without resorting to artificial liquid smoke or undergo the painful process of smoking the food yourself.

It is indeed hard to imagine a kitchen without salt. Just about every savoury dish uses salt in some proportion. Not only that, salt is an essential ingredient for grilling, baking, BBQ, finishing, and curing. But are you craving for something extra? Smoked salt in Australia can add an extra punch of aroma and complexity to your dishes. In fact, you will get so addicted to this variety that you will find it hard to opt for anything else.

What Is Smoked Salt?

Smoked salts are nothing but sea salt flakes that have been given a smoky touch using real, untreated wood. Bark-free wood is often used to smoke salt for up to two weeks. This process does not use any artificial colours and flavours. This smoking lets the wood impact its unique flavour profile to the salt. From bold to sweet and subtle, the range of flavour profiles of smoked salt in Australia adds a note of deliciousness to many recipes. It imparts the right levels of salinity along with the smokiness that is inherent to burnt wood.

Flavours may also vary based on the kind of wood used. Irrespective of whether you are looking for wattleseed recipes, beefing up a BBQ, or adding a flame-grilled touch, smoked salt is perfect for every dish.

Types of Smoked Salt

Smoked Himalayan Salt

Of all the kinds of slats in the world, the Himalayan pink salt is considered to be the purest. The colour, however, may range from being off white to deep pink. This is a slat that is rich in minerals. It is known to contain 84 natural elements found in the human body. It offers a bolder flavour when compared to other salts. So, while you are looking for looking for wattleseed recipes, remember to add smoked Himalayan salt for making them tastier and healthier. You can even use it as for finishing or for adding some charm to a salt-rimmed margarita.

Extra Bold Smoked Salt

Seven carefully woods are used to smoke the salt and create a strong smokehouse flavour naturally. You will surely relish the rich and rugged taste that is intense and exciting. You can use it in marinades, stews, sauces, soups, and chilli. This salt can also be sprinkled on chicken, tuna, pork, steak, salmon for a fabulous grilled flavour

Smoked Alderwood Salt

This salt is made by adopting the traditional technique of North American Indians. Red Alderwood is used to smoke the salt slowly to create a robust and versatile flavour profile. You can enjoy this beautiful smoked flavour with a wide variety of dishes.

Smoked Applewood Salt

Looking for something that scrumptiously sweet, fruity, and woody? Check out the smoked Applewood salt that is cold-smoked with sweet applewood. This variety is the most delicate of all the smoked salt types. It makes a perfect accompaniment for poultry, fish, shellfish, and roast veggies.

Cooking With Smoked Salt

As a savoury to the Sweet

Why get into a dilemma between savoury and sweet when you can have both? Grind some smoked salt over homemade toffee fudge or hot buttered popcorn. Make your salted caramel ice cream crunchy and appetizing. Complement the sweet roasted peaches and bourbon syrup and crank it up with the smoky flavour. Really, there is so much you can do with smoked salt.

To Season A Snack

Beef up your snack with amazing flavours of the smoked salt. Give a salty twist to salads and fresh vegetables like cherry tomatoes and cucumber. Create a mouth-watering salty-sweet snack by adding smoked salt on to some melon.

Smoked salts can deliver a two-dimensional taste to any meal. It also highlights and suppresses the different flavours that we perceive in our food. Adding smoked salt is an effortless way to make your dishes interesting and appealing.