Danish Viking-Smoked Salt is made in a style devised by the Vikings, thanks to the efforts of one man in Denmark, who took it upon himself to rekindle this millennium-old tradition. The salt is produced by first evaporating seawater, then using a "fizzing" (evaporating) process, which takes place in a vessel over an open, smoky fire containing juniper, cherry, elm, beech and oak. "The resulting salt," according to the April 2002 issue of SAVEUR Magazine, "tastes like a bonfire."

• High Roast Danish Viking-Smoked Sea Salt Chicken Stuffed with Bacon

Suggested Uses:

• Tossed with... steamed vegetables, a bit of lemon juice and butter
• In creamed corn or corn chowder
• Sprinkled on... savory tarts and quiches
• Sprinkled on... any of your favorite egg preparations
• Sprinkled on... a baked potato
• In... a Bloody Mary
• As a dry rub... by itself on meats or as one of a combination of ingredients in a dry rub. For example, grind in a spice grinder equal parts smoked salt, kosher salt and cumin seed, then dust the countertop with the resulting mixture. Dredge pieces of fresh ahi in the mixture before searing it.

Review by PureZing Organics

Packaged in a glass jar.

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