Viking salt from Scandinavia
The finest variant of the Danish smoke burnt salts is characterized by its aromatic smoke and burnt smell and an intense taste. This salt is really smoked according to an old Viking method and not treated with flavors. The taste is determined by smoking on the wood of juniper bushes from Norway, resulting in a floral fragrance with many flavor nuances. It is soft in the mouth and has a spicy taste. In addition, it is less bitter than smoked smoked salt smoked on oak.
Ingredients Viking salt from Scandinavia:
- <97,5% NaCL
- 0.04% Ca.
- 0,00% Mg.
- 0,10% SO4
- Moisture content 0.02-0.1%
This Germanic smoked salt is particularly suitable for: eggs, tomatoes, cucumbers, fish and all types of meat. Using this smoked salt will give you an idea of how the Scandinavians dug and used their salt. In the past, sea water or brine was poured onto a burning fire, after which the water content evaporated. The salt then settled on the charred wood residue and was subsequently scraped off the wood with hand tools for consumption.
- Comments: very intense smell of pure juniper
- Taste: very spicy but mild taste
- Dishes: grilled meat and vegetables.