Smokey, smooth and slightly sweet, gourmet Cherrywood Smoked Sea Salt works well as both a finishing or garnishing salt and also as an ingredient salt. Perfect for use on meat, poultry, fish, vegetables and eggs. A natural match in BBQ rubs, spice blends and sauces, this salt shines with poultry rubs, in Southern-inspired cooking, and even with maple syrup-sweetened candies and desserts. The perfect salt to add cherrywood-smoked flavor to homemade curing blends for bacon and hams. You can smell the flavor.
Fine Grain: Fine grain Cherrywood Smoked Sea Salt is used best in your tableside salt shaker, sprinkled into saucy dishes, as an ingredient in any recipe or as a delicate, sparkling finishing salt or in grilling and BBQ blends.
Cherrywood Smoked Sea Salt
A cold smoking process with natural flake sea salt and real, untreated Cherrywood.
Applewood-Smoked mushroom sandwiches with Emmental
Buffalo Beans with Cherrywood Smoked Bacon
Gluten-Free Chewy Chocolate Chippers
Roast Cauliflower with Smoky Mascarpone Sauce
Sweet Potato Bacon Quiche
Cherrywood Smoked Sea Salt, Fine
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:
- Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
- Herbs (basil, oregano, parsley): 1 to 2 years
- Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
- Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
- Extracts: 4 years (except for vanilla, which will last forever)