Throughout the centuries smoked salt has been used in the curing of meats, fish and vegetables, it was used as far apart as North America by the native Indians, the Vikings in Scandinavia, the Persians and Tribes in both North and East Africa. All of whom used the salt to cure and flavour their foods.

The fact that the salts took on a smoky flavour and colour was probably accidental, the process of extracting salt from the sea involves heating great metal vats of salt water over  fires to evaporate the water and leave the precious salt crystals behind, these salt crystals absorbed the wood smoke and so 'smoked salt' was born. 

Over the years the subtle smokiness infused into the salt during the smoking process hasn't gone un-noticed, the subtle smoky flavour and aroma appeals to our senses in the same way we all love to flash up a BBQ or cook over a camp fire, perhaps appealing to our primative genes.

Today smoked and flavoured salts are used across the globe,not just for curing meats but by  top chefs who seized the idea a few years ago and introduced the salts into their restaurants and food halls. Since then many types of wood smoked and flavoured salt have become available, not just for use by Chefs but for anybody who wants to experience the delights of these gourmet salts.