Below is a list of all known varieties for Smoked Salt. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Alderwood Smoked Salt | Salt cold-smoked over alderwood, giving it a delicate, slightly sweet, earthy smoke. Traditional for salmon in the Pacific Northwest. |
| Applewood Smoked Salt | Salt cold-smoked over applewood, giving it a mild, sweet, and fruity smoky flavor. Good for pork and poultry. |
| Bourbon Barrel Smoked Salt | Coarse salt smoked over aged bourbon barrels, imparting a deep, rich, and slightly sweet, oaky smoke flavor. |
| Chardonnay Oak Smoked Salt | Salt smoked over aged chardonnay oak barrels, imparting a subtle, savory, and wine-like smoke flavor. |
| Cherrywood Smoked Salt | Salt cold-smoked over cherrywood, giving it a light, sweet, and fruity smoke flavor. Good for poultry and vegetables. |
| Hickory Smoked Salt | Salt (often flaky or coarse sea salt) cold-smoked over hickory wood, giving it a strong, classic "bacon-like" smoky flavor. |
| Hickory Smoked Salt (Fine) | A fine-grained, hickory-smoked salt, ideal for blending into spice rubs, sauces, and snack seasonings. |
| Maldon Smoked Sea Salt Flakes | The classic, flaky Maldon salt, cold-smoked over oak, giving it a delicate, smoky flavor and light brown color. |
| Maple Smoked Salt | Salt smoked over maple wood, imparting a mild, slightly sweet, and mellow smoke flavor. |
| Mesquite Smoked Salt | Salt cold-smoked over mesquite wood, giving it a very strong, sharp, and earthy smoke flavor. Good for Texas BBQ. |
| Pecan Smoked Salt | Salt smoked over pecan wood, giving it a rich, nutty, and subtly sweet smoke flavor. Excellent for pork and poultry. |
| Salish Alderwood Smoked Salt (Coarse) | A traditional Pacific Northwest salt, smoked over Red Alderwood. It has a clean, robust smoke flavor, classic for salmon. |
| Smoked Salt (Applewood) | Salt smoked over Applewood; offers a subtle, sweet, and fruity smoke flavor; excellent for poultry. |
| Viking Smoked Salt | A strong, pungent smoked salt, traditionally smoked over juniper, cherry, and beechwood. |