Review of Maldon Smoked Sea Salt

Smoked Maldon Sea SaltA while back I promised some photos of Maldon’s new smoked entry into the salt sphere. Here they are, along with some flavor and usage notes.I am eating some of Freddy Guys‘ freshly dry-roasted hazelnuts and drinking a glass of

Amnesia Brewing’s excellent copacetic IPA, which they sell to-go in mason jars, and contemplating Maldon Smoked Sea

Salt. The Maldon Smoked sea salt (smoked primarily with oak, but with a muddling of various other hardwoods in reportedly top secret proportion) is a little sharp, even

Maldon Oak Smoked Gourmet Sea Salt

astringent in the nose, making it not one of my favorite salts to smell on its own. But that is perhaps irrelevant,

as I don’t need to smell every salt au natural before eating it, and when eating it, interesting things happen.

The delicate crunch of Maldon’s flaky crystals provides a very pleasant sensation in the mouth. Maldon has

preserved all the flaky delicacy of its regular flake seasalt in its hardwood smoked

Close up image of Maldon Smoked sea salt

seasalt. (Strangely, you comem across GIANT mutant flakes now and again (sometimes larger than a quarter), and I don’t recall seeing them so large so often in the non smoked sea salt.)

Then breath through your mouth while you chew. This practice, of course, may take some discretion on your part, as nobody wants to see too much heavy in-breathing and chewing at the table. If you walk amongst the

rough and ready, I definitely encourage you to just breath heavily, flinging Maldon smoked salt, chomping hazelnuts, slugging back gulps of beer, and contemplating the sensation.

The Lone Hazelnut at Dusk

But if your lifestyle calls for more reserve–doilys and manners and whatnot–then just try briskly salting your hazelnuts (or bread and butter, or cheese, whatever) and softly pull a breath of air through your ever-so-subtly parted lips (this is something familiar to wine tasters), feeling the action of air, salt, and food combine on your palate.

The result is a bit of a surprise: a waft of sweetness, a sharp-yet-rich quality, almost a little like candied citrus.

So, thumbs up, Maldon. Tonight it is cranberry and candied hazelnuts on a goat cheese and various greens salad for dinner. A perfect opportunity for Maldon Smoked salt.

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3 Responses to “Review of Maldon Smoked Sea Salt”

  1. on 19 Nov 2007 at 2:14 amThea Hardy

    Mark, I am delighted to find your blog. My discovery of salt has been slow, but the inner chef could not resist forever. One day, I got from elsewhere a 2 oz. bag of Murray River – only when I was running out did I really begin to think about salt. I didn’t want to do without it. I began searching and came across the Meadow – surprisingly close to me in Corvallis. But that didn’t matter – the wonderful list of salts mattered. In the end, I resisted all my urges and simply got the small tins set, but then could not stop reading. When I found the blog I thought – I am in danger of sitting up all night. After reading about cooking on the salt slabs, I was pretty much in ecstasy and resisting every temptation to go order one. I promised myself tomorrow, tomorrow – for tonight I will simply bask in the awareness that there is much more to read – and savor the salt of that awareness.

    I am enjoying your enthusiastic and family-experience oriented romp through the Marlborough and will take that with me to dream-land. Sales, I am sure, cannot be far behind. The best and most effective of marketing is the sincere love of the product that inspires. You have certainly done it.

    Thanks SO much – looking forward to more.

  2. on 17 Jan 2012 at 7:27 ammike

    What kind of salt is this? It has flecs of something in it.

  3. on 17 Jan 2012 at 1:25 pmMark Bitterman

    Looks like Jurassic Salt from Utah to me!

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