Apple-Smoked Salt

Origin & Story

This salt comes from northern Pakistan. There, coarse rock salt is cold-smoked over apple wood using a traditional method. The smoke slowly penetrates the crystals – layer by layer, over several days. The result is a fine salt with a hint of smoke that is not intrusive but restrained and rounded.

Highlights

Apple-smoked salt has nothing to do with a strong smoky aroma. It is soft, almost fruity, with a fine depth. The salt brings exactly what many dishes lack: a warm, rounded seasoning with a little exclamation mark. The fine grain is very easy to dose – directly onto the finished dish, where it has the most effect.

Quality

For this salt only all-natural crystal salt is used, without anti-caking agents, without additives. The smoking process takes place over real apple wood – slowly, without heat, in small batches. That is what makes it so special: no bitterness, no artificiality, just honest flavour with craftsmanship.

The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

"A spoonful of apple-smoked salt in a classic hollandaise – and it becomes a memory. I use it on asparagus, on poached fish or in the butter for searing. It fits everywhere you're looking for a bit of depth but no smoky flavour."

Recommended use

• In hollandaise or butter sauces
• On asparagus, cooked vegetables or egg
• For fish, poultry or mashed potato
• As a finish on buttered bread or creamy risotto

Recipe idea

Smoky hollandaise sauce with apple-smoked salt
View recipe

Origin / Ingredients

Finely smoked rock salt over apple wood, made in Pakistan
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening. Use in the grinder or straight from the salt spoon.