Smoked Sea Salt

Smoked sea salt is sea salt that has been smoked over hardwood, such as oak, hickory, or applewood, after harvesting and drying, giving it an earthy aroma and flavor on top of its base salinity. It's typically used as a finishing salt, sprinkled over grilled, roasted, or barbecued meats, seafood, and vegetables just before serving. Producers vary in style: Maldon's smoked sea salt from England has delicate, flaky crystals and a subtle oak-smoke flavor, while Halen Môn's from Wales is noticeably more intensely smoky. Health claims sometimes made for smoked sea salt, such as aiding digestion or reducing inflammation, are unproven. It's a versatile pantry ingredient for adding smoky depth without a smoker.