Sal ahumada means smoked salt: salt with a smoky flavor, used to season food. A small finishing pinch brings smoke to eggs, potatoes or steak cooked without a grill.
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Our smoked salt is in development and is not yet available to order. Start with the cooking guides below while we work on the final product.
Start with a small pinch on the finished dish, taste, then add more if needed. It seasons as well as adding smoke, so use it in place of some of your usual salt.
Anywhere a dish wants fire it did not get. Pan-seared steak, roast potatoes, scrambled eggs, popcorn, corn on the cob, a bloody mary, tomato soup. Also the honest shortcut for cooks in apartments with no grill, which is most of them.
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