Fir smoked salt coarse

Description:
This sea salt is cold smoked in the Black Forest style over fir and beech wood. The smoke flavor is not so strong and has a slightly resinous note.

The smoked salt is excellent for seasoning grilled fish, especially trout. Stews with legumes or stewed meat can also be refined with the fir smoke salt.

Usage:
The fir smoke salt can be added at the beginning or end of the preparation. For friends of meatless cuisine, it is a very good substitute for all smoked meats.

Known dishes:
Lentil soup, lentils with spaetzle, pea stew.

Aroma/taste:
Salty, slightly resinous

Harmonizes with:
almost all spices

Origin:
Germany