Smoked salt

Mesquite smoked salt

Smoked salt is an aromatic salt smoked with any number of select bark free woods for up to 14 days. The kind of wood used for smoking impacts the flavor, which can range from subtle to bold or even sweet. The most common choices are alder wood, apple wood, hickory, mesquite, and oak. Infused smoked salts like smoked bacon chipotle sea salt are very popular because of the dynamic flavor profiles.

Smoked salt is used to enhance the inherent flavors of a dish while also imparting a smoky taste. It is suitable for vegetarians, often acting as a replacement for bacon crumble. Smoked salt differs from smoke-flavored salt as the latter contains a smoke flavored additive and is not classified as a natural salt product.

Salt

History	History of salt In the American Civil War International Salt Co. v. United States In Middlewich Old Salt Route In Chinese history Salt March Salt road

Types	Abraum Alaea Bittern Black lava Butter Celery Curing Cyclic Dairy Flake Fleur de sel Garlic Himalayan Iodised Kala namak Kosher LoSalt Calcium chloride Pickling Potassium chloride Potassium nitrate Sodium nitrate Onion Real Salt Rock Sea salt Seasoned Sel gris Smoked Truffle

Food usage	Brine Cheese brining Salted foods Salt-cured meat Health effects Salt and cardiovascular disease

Commerce and industry	Salt Industry Commission Evaporation pond Production Salt mining Open-pan salt making List of countries by salt production

By region	In Cheshire In Ghana In Syracuse, New York

Culture	Salt in the Bible Salting the earth

Miscellaneous	Mineral lick Smelling salts

Category

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Smoked salt

See also