Sel marin fumé au bois de cerisier

I sprinkled this on roasted carrots and the mild cherrywood smoke came through without overwhelming them, way gentler than the mesquite salt I used to keep around. The salty crunch on top is a nice bonus too.

This salt’s sweetness is what got me—cherrywood gives a mellow, almost fruity hint that hickory just can’t match. I sprinkled it over roasted potatoes and the mild smokiness came through perfectly without overpowering anything. Finished the jar in three weeks, so I’ve already reordered.

I was skeptical that a salt could change my cooking that much, but a pinch on roasted veggies gave them this gentle, sweet-smoke depth that hickory would've overpowered. The finer texture dissolves nicely on grilled chicken, too, and the cherrywood's mellowness really lets the saltiness shine throug