Smoke a single salt over three different woods and you get three different products: oak deep and even, applewood mild and faintly sweet, mesquite loud and built for beef. This box puts them side by side, which is the only way the difference really lands — it is a tasting flight, except it lives in your kitchen and works on everything you cook.
Oak on most things, applewood on chicken, pork and fish, mesquite on beef that can take it. Taste them against each other on something plain first — buttered corn or a fried egg — and the three woods will never be interchangeable again.
Oak-Smoked Patagonian Salt, Applewood-Smoked Patagonian Salt, Mesquite-Smoked Patagonian Salt.
