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Smoked salt has been a favourite Scandinavian seasoning for centuries, dating back to the time of Vikings who infused sea salt with smoke from native wood fires. The Olsson family has continued this proud Nordic tradition by smoking their Australian sea salt flakes, from South Australia’s Eyre Peninsula, over native river red gum (eucalyptus camaldulensis) for 72 hours in the traditional northern European style. The smoking results in a unique salt enhanced with the aromatic and complex characteristics of the Australian red gum wood.
Type: Pantry
