Salt is salt, right?
I knew we had crossed a line when I couldn’t find white salt in the kitchen. Oh, there was plenty of salt – Fleur de sel…Himalayan…Redman’s…Mesquite smoked…a citrus blend a friend brought back from Florida- but the good, old-fashioned white stuff was nowhere to be seen.
Mom walked through about then, “What are you looking for?”
“Plain old white salt ”
“Why?”
Good question, whatever does a body want with white salt anymore?
In that case I think I had baking some sort of sweet bread in mind. Either way, it made me realize how far we had come since smoked salt first entered my life several years ago. That first bottle I ordered from a specialty food supplier, and it sat around for days until we figured out what you could possibly want smoked salt on.
After that first tentative sampling- I think I tried it on a mushroom omelette- the amount of items that benefited from smoke flavor grew exponentially- cheeseburgers, stew, our favorite chili, spaghetti sauce, grilled salmon, baked potatoes- all of them tasted better with a dusting.
I already had a budding specialty food business, so why not add salt? Soon we discovered that different woods give you a variety of flavors, and if we’re selling different flavors, why not add spices? Texans like it hot, and it seemed to me that just-off-the-grill smoke flavor would marry well with Jalapeños. Then I found the European Mushrooms, how would that be with rosemary and tomatoes and leeks……in a delicate flake salt?
So we were off- blending, sampling, getting reviews back from friends and family who’d volunteered to test-drive a bottle for us. Everyone loved it, and wanted to know where to get more. We love our blends, and are sure you will too.
We have more flavorful ideas simmering in the background. Watch for new products to appear online!
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