Description
Along with many foods from Mexico we bring you Apple Wood Smoked Salt
The wood is grown in the sunny orchards of Chihuahua
The deep smokey flavour within the sea salt granules from the Pacific Ocean provides a smokey finish to any dish, whether you are adding to vegetables or meat
Use with a dedicate grinder or mortar and pestle, it will require a wash out if using it for other spices, the smokey residue will be left behind
Produced in Mexico
Quick Reference
What is it?: Coarse Pacific sea salt from Mexico smoked with apple wood grown in Chihuahua orchards.
Flavour: Deep smoke with a slightly sweet fruit-wood character held in coarse crystals.
Common uses: Grind or crush over meat and vegetables; keep a dedicated mill if possible because smoke aroma can linger.
Pairs well with: Pork, chicken, vegetables, potatoes, beans and barbecue food.
Compare with: Sweeter and fruitier than oak-smoked salt, with more texture than the fine apple-wood version.
Substitute: Fine apple-wood smoked salt gives the same smoke profile but disperses more quickly.
Storage: Keep sealed in a cool, dry place away from steam and moisture. For smoked or delicate finishing salts, close the pack promptly to protect their aroma and crystal texture.
Good to know: The coarse crystals retain smoke strongly and can leave residue in a grinder, so a dedicated mill or mortar is sensible.
