This cold-smoked salt captures the almost indescribable flavor of chestnut wood. Made from prunings from our permaculture orchard, this salt captures a nutty, sweet and soft richness that epitomizes the possibility of salt to capture the flavors of wood.

This smoked salt is all-purpose, but can also be used as an accent salt, providing a defining ‘crunch’ to dishes, with a subtle but pronounced aroma and flavor. We love how smoked salt can uplift plant-based dishes, touching that part of our human DNA linked to fire.

Chestnut wood barrels, along with mulberry, juniper, cherry, and oak, are used in the making of traditional balsamic vinegars.

A perfect addition to bean dishes, soups, dashi, split pea soup, garnishes, dressings or any other sauteed vegetable to which you might wish to add a ‘fire-grilled’ flavor. We use Real Salt—a mined mineral sea salt from the USA, ground to kosher consistency.

We chose Real Salt because there is no danger of pollutants in this mined salt, from the good old U.S.of A.

Store your salt in an airtight container, as the smoke aromas will eventually dissipate with exposure to oxygen. We package salt minimally to avoid the higher costs of shipping these products to you. Envelope is compostable.