I have this, the bag to refill, and the little glass pretty jar (chef's jar) of this salt. My whole family loves it. It adds a ton of flavor for a little bit of salt. I can use half or a third of the amount I would use for regular salt and great flavor with it. It smells wonderful and can actually be a little overpowering when you first open it. It adds a nice smoky flavor to foods, so even if you don't want to grill you can still get the flavor. My son adds this to french fries and he loves it. He puts this on pretty much everything. I like it since you use less salt to get great flavor the sodium content is lower. This salt will last you a long time since a little goes a long way.
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Product Description
Cherrywood Smoked Sea Salt - 4 oz Glass Shaker
- Cherrywood Smoked Sea Salt is made with pure Sea Salt that has been slowly smoked above a Maine Cherrywood fire - a centuries old process. The result is a SMOOTH, SMOKY tasting sea salt, without harshness or bitterness.
- Add a dramatic flair to your next meal!
JUST ADD SALT... | CHERRYWOOD SALT BY SAN FRANCISCO SALT COMPANY
- Smooth, SWEET FLAVOR Created above a Maine Cherrywood fire, sea salt catches on a golden-brown color and smooth flavor.
- FINE GRAIN: Dissolves/blends into recipes quickly and is ideal for sprinkling directly onto food as a finishing salt.
- TRUSTED SUPPLIER: San Francisco Salt Company is a trusted salt supplier since 2002.
*This salt is naturally harvested without adding iodide
MEMORABLE MEALS - INCREDIBLE FLAVOR
Take your entrées to the next level by seasoning with this exquisite smoked salt preferred by chefs around the world.
- Mains – Meats & Seafood
- Sides – Salads, Eggs, & Potatoes
- Condiments – Caramel Sauces
USE FOR: CULINARY | COOKING - SEASON TO PERFECTION
Bring sweet, smoky flavor to your grilled meats and seafood with just a pinch.
Elevate flavors in salmon, pork and salads.
Garnish your protein-filled salads with a hint of Smoked Cherrywood Salt. Or, create a delicious caramel sauce by adding a sprinkle of this salt.
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- Reviewed in the United States on May 10, 2016
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