Salish smoked salt gets its flavours from the traditional, Salish Indian practice of being smoked over red alder branches. The century-old tradition of making Salish smoked salt still happens in Washington by artisan producers.

The smoked Salish salt is a great way of introducing wood fire flavours to grilled meat and vegetable dishes. Also try grinding the dusky-coloured salt with herbs – sprinkle it over chicken before roasting, add a dash to kedgeree and fish pies, or simply use it to dip quails’ eggs in.