Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Advanced Search
|
Advanced Search
Article

Tea-Smoked Sea Salt

ByRebecca Freedman Fine Cooking Issue 66
Photo: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Most Popular

  1. Article Title

    Classic Tomato Soup Recipe

  2. Article Title

    8 Secrets For a Moist & Juicy Roast Turkey

  3. Article Title

    Potato Gnocchi Recipe

  4. Article Title

    Osso Buco Recipe

  5. Article Title

    Classic Bread Stuffing Recipe

We were instantly intrigued by this coarse salt’s strikingly deep, smoky aroma, which comes from infusing the salt with smoke from cherry and maple wood, tea, and spices. It’s the perfect seasoning for grilled or roasted chicken, fish, or vegetables; we especially liked it with grilled shrimp.

Vann’s tea-smoked salt, $8 for 4 ounces, at La Cuisine (www.lacuisineus.com; 800-521-1176).

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    What We're Cooking Now

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    Fine Cooking Magazine

    © Copyright 2022 Meredith Corporation. All Rights Reserved.

    Double Check

    Do you really want to delete the list,?

    Note

    This won't delete the recipes and articles you've saved, just the list.

    This feature has been temporarily disabled during the beta site preview.

    Add/Edit a private note for this Article

    This note is only visible to you.

    Double Check

    Are you sure you want to delete your notes for this recipe?

    You must be a Fine Cooking subscriber to access this feature.

    Fine Cooking Cover

    Orlearn more

    Already a subscriber?

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.