Organic German smoked sea salt, coarse cold-smoked granules

Product description

Biova Organic German Smoked Salt combines unrefined sea salt with traditional cold-smoking over beechwood in Germany. The coarse, amber-brown granules deliver a clean, authentically smoky aroma for both hot and cold dishes.

Several days of cold-smoking at low temperatures create a dry, evenly flavoured smoked salt with no additives. The 1–3 mm granule size is ideal for bulk supply, spice blends and professional use in foodservice and artisan production.

Use this organic smoked salt to season grilled dishes, stews, sauces or vegan creations and add a distinctive smoky note with just a few grains. The coarse granules are easy to dose and help distribute the aroma evenly.

Origin

The sea salt comes from salt pans on the Croatian coast, where sun, wind and sea ensure consistent crystal formation. It is then cold-smoked over beechwood in German smokehouses, including in Saxony, to Biova specifications.

Cultivation / production / harvest

The salt is obtained by natural evaporation of seawater in ponds, then dried, cleaned and processed into coarse granules. In Germany it is cold-smoked for several days over selected beechwood chips, allowing it to gently absorb colour and smoke aroma.

Special features

Key characteristics are its amber-brown colour, coarse 1–3 mm grain size and pure ingredient profile of sea salt and beechwood smoke. Craft production in small batches and Biova quality control set this smoked salt apart from industrially flavoured products.

Differences in origin and processing

Unlike refined table salt, this sea salt remains largely unprocessed and retains its crystalline structure. Cold-smoking produces a fine, dry smoke aroma that clearly distinguishes it from hot-smoked salts or salts merely flavoured with smoke aroma.

Taste & aroma

On the nose, the salt recalls classic beechwood smokehouses with a clear but not overpowering smokiness. On the palate, the mild salinity of the sea salt combines with a hearty smoky note that adds depth and savouriness to dishes.

Suggested uses

• Seasoning for grilled meats, burgers, steaks, fish and vegetables as a smoky alternative to direct grilling.
• For soups, stews, sauces, marinades and dressings to add depth and subtle smokiness.
• As a finishing salt on baked potatoes, egg dishes, mushroom dishes, savoury snacks or creative vegan plates.

Product specification

• Country of origin: Croatia (salt), Germany (smoking)
• Grain size: Granules 1–3 mm, coarse
• Colour: Brown, amber-brown
• Type of salt: Smoked sea salt, cold-smoked over beechwood
• Pack size: approx. 1.05 kg bulk per unit