Falksalt - Smoke Sea Salt Flakes, Handcrafted, Kosher, and All Natural Finishing Salt (2.47 oz)

I am an unabashed salt lover and am quite partial to smoked salts. This is my third order of Falksalt smoked salt crystals and this will be a regular purchase for me. The level of smoke flavor is delicious, natural and not at all bitter, which I have found in some smoked salts. It works great as a finishing salt on steak and on fish. I also really like it as a finishing salt on salads. The distinct smoke flavor and crunch goes very well with creamy dressings, such as blue cheese. The price is good for the quality of the product.

Instructions: chop up a large yellow onion, put it in a big pot with extra virgin olive oil and let it fry at low heat while stirring. While the onion is frying, add three pieces of garlic (you can slice them or just crush them, don’t forget to squash them if the latter to let out the flavor), and proceed to chop the peppers. You can with advantage make a mix of 1 habanero, 2 long horns, 2 Serrano, 2 jalapeños, and a few sweet small peppers. Chop them up in bigger pieces and throw them into the pot and stir. If you have some dry powder or flakes of bhut jolokia, and can stand the heat, sprinkle on top. I really want to try the Carolina reaper too, but have not got it yet. Once it has all heated up and you can feel the heat coming from the pot (try to inhale some of the fumes, if it doesn’t make you tear up you may need to add more chili’s), throw in 1 can of black beans, 1 can of pinto beans, 1 can of kidney or cannellini beans after you first drained them under water to eliminate the can juice. Please note that this step can be changed to either using dry beans which you soaked over night or eliminate two of the cans and add beef instead for those of you thats are carnivores (if you use meat, add bone marrow two if you choose this as it really lifts the flavors). Once you stirred in your proteins, add a can of Mutti chopped tomatoes and a cube of Rapunzel vegetable bouillon, both which can be acquired on Amazon. Stir down and let cook for 1 hour for the vegetarian option and 3-4 hours for the meat option. Also, add a beer before letting it sit and cook - a generic stout usually does the trick, however you can try different micro brews as they will give different flavors. Some years ago I used lots of hoppy IPAs, back when they were trendy in Brooklyn. At this point you want to add some black pepper to your liking and the secret ingredient, the SMOKED NATURAL SWEDISH FALKSALT, which truly bring your creation together into a symphony for your taste buds. Now, stir the pot from time to time during the cooking, and when ready, serve in a little bowl of joy with some bread on the side plain yogurt on top to break the heat. Enjoy and remember, when it comes to the perfect Mexican or Texan chili, SMOKED NATURAL SWEDISH FALKSALT is really what makes it what it was intended to be.

AMAZONIANS, LOVE THE FLAVOR, FLAKES AND EASE OF USE. I DO NOT LIKE THE CONTAINER. IF IT GETS WET, WELL U KNOW THE OUTCOME.

I love this Falksalt smoked sea salt on pretty much everything! The smoky flavor perfectly enhances everything from soups to salads, hot veggies to steak. It's strong, so very few flakes are needed to make an ordinary dish outstanding. It is a finishing salt, but I have used it in recipes with great success. I make sure to never run out of this particular salt.

I’ve bought this brand of smoked salt several times now and it’s amazing. Has a serious Smokey flavor without tasting as if liquid smoke was added. I love to use it in pork or rib rubs and it really enhances the flavor and taste. Best I’ve found for sure.

I love this salt. It can be sprinkled on everything. It has good flavor and I would buy it again.

This is a great product that delivers that hint of smoky taste in Speggetti Carbanarra. Your guest will taste it but not be able to distinguish what or where the flavor comes from. Just a tiny pinch is all one needs

It has taken me a little time to warm up to Falksalt, I wasn't used to the large flakes. But now I love it. The smoke salt flakes have a very strong, smokey flavor that I like to use when cooking southern vegetables (instead of loading them up with bacon).