Net volumes and weights: 50ml / 74g / 2.61oz
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 robe.
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 barbecues of meat or fish.
It is also suitable for poultry such as quail or pigeon. It will be highlighted on your eggs, mushrooms and pan-fried vegetables. He likes baked new potatoes, tomatoes, peppers and eggplant.