Product information "Pakistani smoked salt oak | 1-2 mm"
The fact that not only Scandinavians but also German and American smokers are able to produce great smoked salts is impressively demonstrated by our Pakistani smoking plant. A natural salt was cold smoked over a period of 8-10 days. During the smoking process, the salt is turned over and over again and the oak wood chips are re-inflamed. The result is an intensive smoked salt in beautiful shades of brown. The use of this smoked salt is very versatile. In addition to all vegetarian and vegan dishes, smoked salt is an excellent addition to fish, marinades, sauces and BBQ products. Flavour: mildly salty with an intense smoky taste Dishes: Vegetables, mushrooms, egg dishes, BBQ products, stews
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