Pakistani smoked salt granules 1–2 mm, cold-smoked

Product description

Biova Pakistani smoked salt is made from natural rock salt and refined in a multi-day cold-smoking process over oak wood. The brown 1–2 mm granules look like fine embers and bring a warm BBQ note into your kitchen.

The long smoking time of around 8–10 days creates an even, intense smoky aroma with a mildly salty taste. The smoked salt is processed in Biova’s partner manufactory without any additives and supplied in convenient bulk bags.

Used in cooking, Pakistani smoked salt delivers authentic grilled and fireplace flavours, even without a barbecue. Use it to season vegetables, egg dishes, soups, stews, fish, meat or vegan dishes with a well-balanced BBQ accent.

Origin

The smoked salt comes from Pakistani rock salt deposits that are mined under natural conditions. The dry climate and geological structure favour a pure, mineral natural salt that is refined exclusively for Biova.

Cultivation / production / harvest

The raw material is mined, cleaned and processed into 1–2 mm granules. In a specialised smokehouse in Pakistan, it then undergoes an 8–10 day cold-smoking process over oak wood chips, during which the salt is gently and regularly turned.

Special features

Typical are the intense yet well-balanced smoky note and the mild saltiness of the brown granules. The colour is created solely by contact with smoke, without any colourings or additives, and is ideal for bulk use, spice blends and foodservice.

Differences in origin and processing

Compared with Scandinavian or American smoked salts, the Pakistani variety stands out for its particularly long cold-smoking process and the use of oak wood. The low temperatures preserve the structure of the granules and allow precise dosing in the kitchen and in production.

Taste & aroma

In sensory terms, Biova smoked salt offers a mildly salty profile with a clearly perceptible but not overpowering smoky note. The aroma is reminiscent of firewood and classic BBQ flavours, which develop fully especially in hot dishes.

Suggested uses

• As a finishing salt for grilled or pan-fried vegetables, mushrooms and egg dishes
• To season marinades, sauces, dips and BBQ rubs with an authentic barbecue note
• For soups, stews, fish, meat and vegan dishes as a meat-free bacon alternative

Product specification

• Country of origin: Pakistan
• Grain size: Granules 1–2 mm
• Colour: Brown
• Type of salt: Smoked salt, cold-smoked over oak wood
• Weight per unit: approx. 1.05 kg bulk in bag