Hickory Salt

Smoked cooking salt for bold, barbecue-style flavor

Hickory salt is a sea (cooking) salt flavored with smoke aromatics. A small pinch delivers a clean, campfire-style smokiness that lifts grilled meats, vegetables, eggs, dressings and BBQ rubs.

• Type: smoked flavored salt (finishing & cooking)
• Aroma & taste: hickory smoke, toasted, gently sweet-savory; crisp salt bite
• Best for: steaks, burgers, roast veg, corn, beans, eggs, popcorn, dressings, marinades

Culinary uses

• Finishing: sprinkle at the table over grilled meats, veg or eggs for maximum aroma.
• Dry rubs: blend with pepper, paprika and garlic for quick BBQ rubs.
• Marinades & dressings: whisk into oil–acid bases; taste and adjust—smoke is potent.
• Veg & snacks: a light dusting on roasted potatoes, corn on the cob or popcorn.

How to use

• Use lightly: smoke flavor concentrates quickly—build up in pinches.
• Finish vs. cook: add near the end to preserve aroma; long cooking softens smokiness.
• Moisture caution: keep away from steam; charcoal-colored salts can tint liquids.

Dosage & kitchen ratios

• Finishing per portion: ~1–2 pinches (≈ 0.3–0.6 g).
• Dry rubs: 1 tsp hickory salt per 500 g meat + 1–2 tsp spices.
• Dressings/marinades: 1/4–1/2 tsp per 250 ml base, to taste.

Ingredients & ALLERGENS

Ingredients: salt, colourant E150a (plain caramel), smoke flavouring.

ALLERGENS: none.

Storage

Store airtight, cool and dry, away from light and humidity. Reseal promptly after use for best aroma and texture.

Merchant contact: Orlandosidee — Spice Shop • info(at)orlandosidee.de