I love what a touch of this does for soups, stews, chowders, quiches ... steaks, double "Oooooooo!!". Just a pinch is all you need because it's quite powerful ... and you can't take it out!! How's it done? In Denmark, evaporated seawater is reduced to salt and then smoked over an open juniper, cherry, elm, beech and oak bonfire. Last July, I blended that with pure Kosher salt (chef's fave for even distribution of crystals & flavor) and it's been aging and infusing ever since. Now it's ready with a fabulous mild, but distinct smoked taste. Have a little taste of July in December ... taste the bonfire and bring great back to grilling!!

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