Salish Alderwood

Salish Alderwood, intensely smoky Pacific sea salt smoked over red alderwood

Salish Alderwood is a Pacific sea salt from the north-west of the USA, traditionally smoked over real red alderwood. This gives it a deep brown colour and an intense, smoky aroma with a full woody note, a clear saltiness and a long finish. That brings an authentic BBQ aroma to your dishes, entirely without a grill. Carefully imported and filled by us in Klingenberg am Main.

How to use

Salish Alderwood goes with steaks, burgers and ribs, as a finish on fried egg and fried potatoes, in vinaigrettes and dressings as well as with vegetables and tofu. Also a smoky highlight in herb butter and on bread.

Important: Add the salt only at the end so the smoky aroma is preserved. A small pinch is enough. Store dry and well sealed, and simply shake if it clumps.

At a glance

• Pacific sea salt, smoked over red alderwood
• Deeply smoky with a full woody note and a long finish
• An authentic BBQ aroma entirely without a grill
• For steaks, eggs, fried potatoes, dressings and vegetables
• All-natural, without additives

Goes well with

For a pepper note with steak, our whisky pepper fits, and as another dark salt speciality the coarse black salt. If you want to grill all out, reach for the BBQ Box. You will find more in our salt collection.

Frequently Asked Questions

What is Salish Alderwood?
A Pacific sea salt from the north-west of the USA, traditionally smoked over red alderwood. That is why it tastes deeply smoky and brings a BBQ aroma to the dish.

How do I use smoked salt?
Best as a finish on meat, eggs, fried potatoes and vegetables, or in dressings and herb butter. Dose sparingly and add it only at the end.

Does it really taste smoky without a grill?
Yes. The salt carries a real wood-smoke aroma and gives your dishes a grilled note, even entirely without a grill.

How do I store Salish Alderwood?
Dry and well sealed. Should it ever clump, simply shake it.