VeggiePur Buy smoked salt leaf from Cyprus (80g)

Through a special process, the salt crystals in the sea water are formed like small pyramids. The water of the Mediterranean Sea is flooded into shallow "basins"; in some places this still happens naturally, like in Cyprus, in other places special basins have been created for this purpose. The sun and warm wind slowly evaporate the water until a 95% brine is formed. The remaining 5% is traditionally crystallized in open pans by carefully bringing the natural brine to boiling point.

The finest salt crystals form on the surface and grow until their weight breaks the surface tension. Further heating creates more and more new layers, which often join together at the edges. This creates small, floating "flakes" that continue to grow. Closer up, they are square, hollow pyramids with staircase-shaped "walls." To obtain the unmistakable smoky aroma, the white, still moist pyramid salt is processed further - carefully and gently to preserve the delicate structure of the salt - and smoked cold - over beech wood - for about a week. Each individual flake - unique in shape and size - makes our palate experience a fascinating mouthfeel due to its special consistency.

Application

Smoked salt can be used to enhance the smoked flavor of (grilled) meat or fish, or as a substitute for bacon, ham or similar in food.