Olsson's Red Gum Smoked Salt

One ingredient, Australian sea salt flakes, smoked over red gum for 72 hours at the Pialligo Estate smokehouse. Olsson's calls the result deep and earthy with a hint of sweetness and the smell of an outback camp fire. Use it where you want smoke without lighting anything.

The base is Australian sea salt flakes. Australian red gum is the smoking wood. The salt sits in cold smoke for 72 hours at the Pialligo Estate smokehouse.

Nothing else goes in. No flavouring, no colour and no additive, so the smoke does all of the work. Olsson's has made salt since 1948. The smoked line comes in small kraft canisters, a stoneware jar and a bulk zip bag.

It is a finishing salt more than a cooking one. Olsson's puts it on barbecued corn with butter, on tomato salad, over roast root vegetables and on a cooked steak. It also goes into salted caramel and fudge, where the smoke reads as a savoury edge against the sugar.