Sal ahumada de cerezo infusionada

The smoke is deep and woodsy without being harsh—one tiny pinch on roasted vegetables and the whole dish tasted like it came off a grill. I’ve been sprinkling it over eggs every morning since it arrived.

The flake texture is perfect for finishing steaks, and it dissolved right into the butter on my baked potato without needing a grinder. Honestly, the cherrywood smoke comes through so cleanly, I’ve been sprinkling it on popcorn too.

Used it on roasted vegetables last night and the cherrywood smoke comes through nicely without overpowering the dish. The flakes are uneven in size, which works fine for finishing but makes it tricky to measure for brining. Still, a little goes a long way and it's become my go-to for grilled chicken