Infundert kirsebærtre røyksalt

The crystals are so fine and flaky that they dissolve instantly on grilled steak, and that cold-smoked cherrywood scent comes through in every bite. A little pinch goes a long way, which is good because I'm already reaching for it on eggs, popcorn, you name it.

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.