Smoky Chili Salt

Smoky chilli salt, a fruity, smoky heat as a finishing salt

Smoky chilli salt from the Altes Gewürzamt in Klingenberg. A pleasant heat meets a fruity, smoky depth made from Pakistani rock salt, two chilli varieties, smoked paprika and Salish alderwood smoked salt. The ideal finishing seasoning for salmon, steak, vegetables and fried egg.

How to use

Scatter the chilli salt classically as a finish over steak, salmon, fried egg and oven vegetables. In BBQ marinades it adds a smoky, piquant accent. Our tip: season popcorn with it for a surprisingly good snack.

Important: Store dry and shake before use. The salt contains no anti-caking agents and can therefore clump slightly, just shake it loose. Bird's eye chilli is noticeably hot, so dose sparingly.

At a glance

• Pakistani rock salt with two chilli varieties
• With smoked paprika and Salish alderwood smoked salt
• Fruity, smoky heat as a finishing seasoning
• A classic for salmon, steak, fried egg and popcorn
• No anti-caking agents or additives

Goes well with

As a mild all-round salt our Luisenhaller deep-rock salt fits well, for an even smokier note the smoked paprika. You will find more salts in our salt collection.

Frequently Asked Questions

How hot is the smoky chilli salt?
Noticeably hot from bird's eye chilli. Dose it sparingly and season to taste.

Can I use the chilli salt for marinades?
Yes, it adds a smoky, piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.

What do I use smoky chilli salt for best?
As a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.

Why does the salt sometimes clump?
Because it contains no anti-caking agents. Shake the tin briefly before use and it flows again.