Description
Pakistan Smoked Salt is smoked over oak chips for many days being turned over and over again for even infusion, process is done after 8-10 days
The wood chips produce cold smoke for most of the time but they are reflammed to keep them going which in turn intensifies the oak smoked flavour
The salt is mild in flavour and goes well in all dishes
Produced in Pakistan
Grinder Use - Not ideal
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Pakistani salt smoked over oak to build a woody savoury character into the crystals.
Flavour: Salty with a rounded oak-smoke aroma and dry wood finish.
Common uses: Grind or crush into food when you want smoke without adding liquid smoke or lighting a barbecue.
Pairs well with: Meat, beans, potatoes, mushrooms, eggs and grilled vegetables.
Compare with: Rounder and woodier than unsmoked salt, but generally less aggressive than heavily smoked Danish styles.
Substitute: Another oak-smoked salt is the closest replacement.
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 smoke is carried by the salt itself, so add it late when you want the oak aroma to remain noticeable.
Customer Reviews
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Excellent product
Lovely. Great taste
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New product to me
Love this smoked salt I use it for curing meat done a great job
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Lovely smoked
Lovely smoked taste
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Lovely smoked
Lovely smoked taste
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Lovely smoked
Lovely smoked taste
