Smoked Cyprus Salt combines the flavors of sea salt and smoking for a distinctive taste that perfectly complements grilled meats.

This unique flavor comes from the long smoking process over red oak according to the traditional methods used by Indians.

Once harvested, the salt is drained and left to dry naturally until all sea moisture has evaporated so that crystals begin to form. It s then heated gently to gain its smoked flavor. The process can take up to two years.

Cyprus Smoked Salt is a fine finishing salt, which means it is not used during cooking but at the end. Sprinkle over a T-bone steak or salmon fillet just before cooking or grind over a salad.