Features:

  • Contains - 1 - 44 Ounce Box of Maldon Smoked Sea Salt Flakes
  • Natural, subtle smoky flavor - enhances your food, doesn't overpower it
  • Traditionally smoked over English Oak for days, which comes from renewable, sustainable forest
  • Versatile - great on steaks and other meats, fish, roasted and grilled vegetables, even on a Margarita or Bloody Mary
  • Pure and natural, no additives - Since 1882, Maldon Salt has been made with the same traditional artisan methods
Wonderful taste and texture that enhances eating experience

Well... people are right, this is a very expensive, very flaky and very smoked sea salt. The thing is that the flavor of this salt is so amazing, I simply can't be bothered to care it's too flaky and expensive. Salt is salt in the end... but the Maldon Smoked Sea Salt not only enhances flavors, it makes food absolutely delicious. I use this salt to finish a good meal, it's too expensive (and fancy) to use for basic cooking. While it pairs best with great quality steaks (beef or salmon), poached eggs and grilled veggies, I'll use it any time I want to elevate a dish. It works with chicken, fish, raw crunchy veggies (as a snack), sun ripped raw heirloom tomatoes. The smoked flavor is quite intense, but natural and indeed it enhances the taste of food rather than overpowering it. It has a complex taste... sometimes I get even a bacon-like vibe. The flakes are quite large and edgy (but somewhat still light), I find it best to let the moisture of the dish `soften` the flakes before savoring it. Although sometimes I enjoy the extra depth of crunchiness and texture they add. I transferred the salt in a jar that seal very tight, to minimize air exposure. The plastic bag it originally comes in is very thin, I'm amazed how the flavor didn't get lost in storage. The salt can be also kept in the freezer, but still (although pricey) it's not a salt you want to save for too long. The smoked flavor starts to diminish with time, so better enjoy it at it's peak.

VERY NICE SMOKED SALT, MILD SMOKE FLAVOR

I tried the regular Maldon sea salt and I liked that so much I decided to try the 'smoked' Maldon. Both salts are wonderful in flavor & texture. The smoked type isn't overwhelmingly or overpoweringly smoky, but is nicely & subtly smoky. I sprinkle it onto raw avocado or on anything that I think a smoked salt would compliment. Soon I'm looking forward to making a recipe for cured 'Gravlax' using smoked Maldon salt, in order to simulate the flavor of 'smoked salmon' without actually having to 'smoke' the salmon! If you aren't aware of what Gravlax is, it's basically the same as 'smoked salmon' {the 'lox' you would put on a bagel and cream cheese especially if you are from the East Coast NYC area}, the difference is that Gravlax is not smoked, it's just cured in salt, sugar & herbs. So I plan to use this smoked salt to make my recipe for Gravlax taste more like a smoked salmon type of lox.

The more I use this salt, the more i like it.

I love this salt so much that I have it on auto reorder and now need to shorten the order time frame. Typically I use it as a finishing salt and have it right next to a jar of regular sea salt. I find myself reaching for this salt more than the regular. The smoked tasted isn't intense-it's just a hint. If you're looking for the strong stuff, this isn't it. But the hint of smoke is unmistakeable and delicious. Excellent on most everything, but specifically meats, charred Brussels Sprouts, other veggies and homemade salad dressing.

No smoke? Ya'll crazy!! PS: Read for Sous Vide

I don't see how people can't taste the smoked flavor? It's clearly flavored appropriately compared to regular salt. Definitely one of the better smoked salts on the market. The only thing I don't like is the price per quantity. If you plan on using this for Sous Vide meats, I'm here to tell you not to. Don't waste it as a precooking salt. The smoke flavor doesnt stand up to it. You won't get the smoke flavor you were hoping for. Instead, use it as a finishing salt. It's far too expensive to not get the full value out of it. If you want a true smoke flavor, you need an actual smoker.

Our Favorite Salt

This salt is awesome! We are always trying ways to improve our food and after trying the regular Maldon Sea Salt which we really enjoyed we decided to try the smoked version. I’m so glad we did! This oak smoked salt smells fantastic and the flavor it adds is even better. We have used this in place of regular salt and can’t find anything it doesn’t improve the flavor. Veggies, meats, soups, you name it. My favorite is using it on steaks cooked sous vide. After trying many many different seasoning combinations for steaks our friends and family all agree that this salt, garlic power and black ground pepper is the best way to season a steak hands down and will enhance the meats natural flavor perfectly without being over powering or overly smoky. The pyramid shape of this salt is another way it stands out and elevates this above the rest. Highly recommend!

It's Maldon. F dieing of high blood pressure (or gut/brain comms). Nuff said.

M A L D O N !!! SMOKED!!! Yeah, if you know, you know. Of course the recent research into the gut/brain communication has me rethinking sodium, but if you're going down, go down with the best! LOL> (FYI, high blood pressure isn't being seen as the most problematic brain malady culprit anymore, but a sodium induced communication that causes the damage [stroke etc.] to the brain from the gut)

...savory...

This is what I wrote for the unsalted Maldon Sea Salt: "Really nice flavor and texture. Although the description here says "Simply crush over foods." I prefer it as received for the large, flaky crystals and crumchy texture. I also prefer it after cooking; putting it on before or during cooking gives a different effect." The same remarks apply to the smoked Maldon. The smoke flavoring is quite subtle but delicious. The proportions are quite interesting. I cooked a steak with it this morning (steak and eggs) after giving the steak the (smoked)salt-and-pepper treatment. The combination was super, more savory than smoky, For the next few hours I would occasionally get a whiff of the lingering smoke aroma to remind me. Jim

Fantastic Flavor

Are you looking for a hint of smoky saltiness with some gratifying delicious crunch? Well, look no further, this is the one! All I can say is WOW! This is one delicious amazing salt. I am a salt connoisseur and have an entire cabinet dedicated to salts for various cooking methods and flavorings and this one became a fast favorite and earned a spot on the counter since I use it daily, whether seasoning a delicious grilled ribeye to a crunchy raw salad. Oh, and let’s not forget eggs! It literally takes eggs to the gourmet level. I just recently used it to make sugar free almond chocolate bark and was in heaven. If I ate ice cream I imagine it would knock it out of the park too. No matter what you put it on, you’ll delight your taste buds with it rich, subtle smoky salty flavor.

Adds a great finish to foods

Maldon Salt, or any large grain flake (fleur de sel) adds great texture and wonderful little isolated spikes of saltiness to food when used as a finishing salt. I've always used these evaporated salts and Maldon Salt has been a part of the kitchen for a long time. Many people request Maldon Salt instead of sea salt flakes or evaporated flakes or fleur de sell because the Maldon brand name has become synonymous with this type of salt (like Kleenex or Xerox). This is the first time I've tried the smoked version. Many items with a smoke flavor are often artificial tasting, even when done naturally because they are too smoky. This salt has just the right level for me, some may find it under-flavored. However, the point of using this as a finishing salt is to add a touch of smoke and not overwhelm the other flavors of your meal. If you want smoked meat, for example, you're going to have to smoke it; you won't get an overall smoky flavor from this salt, and that is exactly as it should be. It's flavorful, crunchy and different.

The best smoked salt on the market!

As someone who constantly has to watch their caloric intake, I'm always looking for ways to add flavor to foods, without adding extra calories. One way I've been able to do this is by using high-quality flavored salts, like smoked salt. I've tried a number of different brands of smoked salts, but I always come back to Maldon. The smoke flavor is so natural, it brings back memories of the wood smoked meats that I grew up eating. I love the sea salt crystals, they are versatile, dissolving in liquids, but adding a little crunch when added to dry foods. It's also great for using with other smoky seasonings to build layers of smoke flavors in a dish (think smoked paprika, liquid smoke, chipotle peppers, bacon, etc).

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