蘋果木煙燻海鹽

The flakes are big and airy, so they dissolve slowly and give a nice crunch. I sprinkled some on grilled chicken and the applewood smoke came through just enough without overpowering the meat.

Used this for curing my own lox and the subtle applewood smoke comes through beautifully without overpowering the fish. The flaky texture makes it easy to sprinkle evenly over everything from roasted chicken to fresh oysters.

The flakes are so delicate they melt the second they hit my tongue, and the applewood smoke comes through just enough to add depth without overpowering the fish. I've been sprinkling it over roast chicken before carving and it gives the skin this subtle, almost sweet smokiness that's made it a perma