Petalos cold-smoked salt flakes from Spain

Product description

Petalos salt flakes are hand-skimmed rock salt flakes from a traditional mountain saltworks in Spain’s Alicante region. These delicate, cold-smoked salt “petals” have a light, flaky structure with a grain size of around 0.1–8.0 mm and crumble easily between your fingers.

Several days of cold smoking over oak shavings create a well-balanced smoked salt with a mild, unobtrusive smokiness. Biova relies on gentle processing so the fine crystals retain their crisp texture and attractive, decorative appearance.

In modern creative cooking, these salt flakes are ideal as a finishing salt for vegan and vegetarian dishes, egg dishes or creamy sauces. With Biova’s smoked salt flakes you can add a subtle, aromatic smoky note to your creations in seconds.

Origin

The rock salt comes from a historic mountain saltworks in the province of Alicante in south-eastern Spain. Around 40 km from the Mediterranean, sun, wind and the continental climate ensure even, natural evaporation of the salty spring water.

Cultivation / production / harvest

Salty spring water is channelled into shallow ponds and slowly concentrated by sun and wind. Delicate salt petals form on the surface, are skimmed off by hand, dried and then gently cold-smoked over oak shavings for several days.

Special features

A key characteristic is the very light, crisp structure with a wide flake size of approx. 0.1–8.0 mm. Gentle cold smoking over oak wood gives the rock salt a harmonious smoky note and makes it a decorative finishing salt for sophisticated Biova cuisine.

Differences in origin and processing

Unlike sea salt from open coastal salt pans, this smoked salt is based on inland mountain rock salt. The combination of natural spring brine, traditional handcraft and slow cold smoking creates a distinctive crystal structure and nuanced aroma that clearly sets Biova apart from industrially smoked mass products.

Taste & aroma

The salt flakes offer a mild, even salinity that spreads finely across the palate when crushed. The subtle smokiness is reminiscent of gently smouldering wood and delicately cooked grilled foods, while the aroma reveals fine notes of oak and smoke.

Suggested uses

• Sprinkle as a finishing salt over vegan and vegetarian dishes such as roasted vegetables, bowls or stir-fried vegetables.
• Refine egg dishes, mushroom dishes or creamy sauces with a pinch of smoked salt just before serving.
• Finish soups, bakes or burger patties right at the table with a few salt petals for extra depth of flavour.

Product specification

• Country of origin: Spain (Alicante region)
• Grain size: approx. 0.1–8.0 mm, fine to flaky
• Colour: white to slightly beige due to smoking