Smoked Applewood Salt Flakes
Smoked Applewood Salt Flakes
Smoked Applewood Flaked Salt
The popularity of smoked salts has exploded over the last several years as more and more people are searching for unique flavors and food types in their cooking repertoire. Called true art by some, these are the salts you might find as a finishing garnish on your plate or in thick soups as a glistening promise of the tastes to come. Some of these incredibly tasty salts are gentle enough to be used on bacon, like this Smoked Applewood Flake Salt, while others are best reserved for pairing with other intense flavors. If you haven't had the luxury of trying out one of these incredible crunchy salts yet, now is your chance to treat yourself!
Applewood is the wood from apple trees. Apple trees are from the rose family, and food historians believe that apples are indigenous to Asia and the Middle East. The crabapple is the only apple tree that is indigenous to North America.
Apple tree growing in North America came with the settlers of Jamestown, who used the bitter apples their new trees produced to make cider in the 1600s. Thomas Jefferson was widely known for his love of food and for bringing new foods back to the colonies from his travels. He was gifted apple tree cuttings from Edmund Charles Genet, the French minister to the United States in the 1790s, which produced the Ralls Genet apple. This apple was later cross bred with the Red Delicious apple, producing what is now known as the Fuji apple. Today the average American consumes 19 pounds of apples per year. Apple trees that have been retired from their apple producing days are often converted into furniture or hand tools. Their wood is also used to produce many high quality smoked products.
The flake salt used in this smoked applewood flake salt is produced by pressing sea salt with a large roller to compress the salt crystals into a flat, irregularly shaped flake. These "lamellose," or plate-like crystals, have a smooth surface and a low mass. This helps add to the crunch and the length of time that the salty flavor lingers on the tongue.
After the salt has been flattened, it is cold-smoked in a process using hardwood that is both bark free and aromatic. 68 to 86°F is the temperature range in which the cold smoking takes place. This is a process that ensures the flavor of the smoke lingers on the salt, without overheating or "cooking" the salt. The smoking process itself isn't complicated. The smoke produced from the applewood pellets are burned and the smoke wafts around trays of the flake salt over the course of 8 to 12 hours. Not all smoked salts are the same. This cold smoking process delivers the most high-quality flavored salts. Top grade smoked salts, like ours, will pick up the flavor characteristics of the wood they were smoked with.
Lower quality, or cheap smoked applewood salts are often made from inexpensive table salts that have added apple flavors and coloring agents. These salts are not even classified as pure salt products because of their added ingredients. Real smoked salts, like ours, are slightly more expensive in comparison because of the true quality you will get from them. Why live life eating boring food when you can have rich food full of incredible, real flavors?
Applewood salt is perfect for pork. In fact, the fruity flavor of apples has long been a friend to the gentler flavor of pork chops. If you are making a bone in pork chop, just a dash of this salt is a great finishing touch.
If you are a fan of cocktails, this smoked salt might even tickle your fancy as a rim salt on the glass of your cocktail. It can also be a great garnishing salt. Use it sparingly to add a little glimmer to your meal, because the appeal of a beautiful garnish will instantly make your mouth water. The crunch factor is excellent too. This is especially useful in soft foods like soups. If you have a delicate mouthfeel partnered with that salty crunch, you are more likely to slow down and enjoy your food than rush through slurping it up.
Smoked Applewood Flake Salt is wonderful on fish. It makes for a nice ingredient in dry fish rubs or meat rubs, and it is gentle enough of a salty flavor that it even tastes suitable on bacon, not overpowering at all!
This salt may just become your secret ingredient! Add it to burgers, chicken, cheese dips, gravy, homemade jerky, potatoes, ribs, stuffing and turkey. We also find ourselves using it in vinaigrettes.
If you ask anyone in the barbecue world, you will discover that applewood smoked salts are among their favorites as ingredients in their mops and rubs. This is especially true if they are making pork ribs, chicken, or fish of any kind because the meats absorb that smoky, slightly fruity flavor quite nicely.
A recipe that we love that highlights the delightful flavor of this salt is the Grilled Vegetable Burrito. As with all of our products, a little bit of this salt goes a long way in terms of flavor. Add a small amount and increase it until you are satisfied with the amount of salt you have added to your dish.
Our Smoked Applewood Flake Salt has a savory flavor that is light, sweet and a bit fruity.
Smoked Applewood Flake Salt is a uniquely fruity smoked salt. Smoked Cherrywood Flaked Salt may be a good substitution, but experimentation is key to seeing what works best for each individual recipe.
Serving Size1 tsp
Amount Per Serving
% Daily Value*