Smoked salt

Smoked saltis an aromaticsalt smokedwith any number of select bark free woods for up to 14 days. The kind ofwoodused for smoking impacts the flavor, which can range from subtle to bold or even sweet. The most common choices arealder,apple wood,hickory,mesquite,andoak.Infused smoked salts like smoked baconchipotle sea saltare very popular because of their dynamicflavorprofiles.^[1]^[2]

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

v t e Salt
History	History 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 Alberger Asín tibuok Bittern Black lava Butter Calcium chloride Celery Curing Cyclic Dairy Flake Fleur de sel Garlic Himalayan Iodised Jugyeom Kala namak Korean brining Kosher Monosodium glutamate Moshio salt Pickling Potassium chloride Potassium nitrate River reed salt Sodium nitrate Onion Rock Salammoniac Salt substitute Sea salt Seasoned Sel gris Smoked Sodium chloride Truffle Túltul
Food usage	Brining Salting Brined cheese Salt-cured meat Salted fish Health effects Salt and cardiovascular disease
Commerce and industry	Salt Industry Commission Evaporation pond Salt mining Salt well Sink works Open-pan salt making List of countries by salt production Salt tectonics
By region	In Cheshire In Ghana San Francisco Bay In Pakistan
Culture	Grain of salt Salt in the Bible Salting the earth
Miscellaneous	Mineral lick Road salt Smelling salts Water softening Ximenes Redoubt Tax
Category

See also