This natural salt from Pakistan has been cold-smoked for 8-10 days. During smoking, the salt is turned over several times. Then the oak chips are re-ignited. The result is an intensely smoked salt with a brown color. The intensity of the smoking gives an almost “cooked” salt with powerful, empyreumatic, toasted notes evoking the smell of Armenian paper. The use of this salt is very versatile. This salt is suitable for grilling and barbecuing meat or fish.
Use tips: It is also suitable for poultry such as quail or pigeons. It will be highlighted on your eggs, mushrooms, and fried vegetables. He likes baked potatoes, tomatoes, peppers and eggplants. Find our recipes and tips for use on our site.
Made in Germany