Smoked salt
Smoke salt (also Hickorysalz or Smoked Salt ) is by smoking or smoke flavor flavored edible salt , which as a spice is used. It gives dishes a smoky taste and is a typical component of American cuisine .
Manufacturing
For traditional production, coarse salt, often sea salt , is smoked for several days. The smoke is deposited as condensate on the salt crystals. In the USA , hickory wood is usually used for this. In modern industrial manufacturing processes, the salt is mixed with smoke aroma (also obtained through condensation of smoke) and partly colored with caramel .
sorts
The best-known types of smoked salt are hickory salt and Danish smoked salt. Viking salt and Salish salt are less common. Fleur de Sel Chardonnay is a real rarity, as the wood of old Chardonnay barrels is used for smoking . In addition to the classic varieties, regional varieties are also offered today.
The main differences between the individual types lie in the type of wood used for smoking , the duration of the smoking process and the salt used.
The duration of the smoking process and the wood used determine the taste and price of the smoked salt. The coloring is a good indicator of the quality, provided that artificial coloring can be excluded.
See also
Individual evidence
- ↑ Smoked Salt. In: Hub Salt company website. Hub-Pak Salt Refinery, accessed February 23, 2018 .
- ↑ SMOKED SEA SALTS. In: company website. JH Lüttge GmbH, accessed on February 23, 2018 (Hickory smoke complements all meats and seafood, and is most celebrated in BBQ.).
- ↑ Network knowledge: smoked salt. Retrieved September 5, 2010.
- ↑ a b Paul Holz: Smoked salt. April 6, 2017. Retrieved February 23, 2018 .
- ↑ Danish smoked salt. Retrieved on February 23, 2018 (the salt is cold smoked over beech for 160 hours).
- ↑ Hickory Smoked Salt - Signature Salts and Seasonings . ( signaturesaltsandseasonings.com [accessed February 23, 2018] Cold-smoked for at least 12 hours).