Skip to main content
The Globe and Mail
Support Quality Journalism
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); }

Despite the health concerns over salt, adding it to our food shouldn't be taboo. Like any spice, it should be applied in moderation and avoided if it doesn't enhance the flavour.

Extra tang is a given when the salt is smoked or infused with other flavours. Not long ago, I stumbled across a Canadian company that not only imports exotic sea salts from around the world - one example is Murray River flake salt, an apricot-coloured finishing salt from Australia - but also infuses sea salts with flavourings such as coffee and pepper to create tasty amalgams such as espresso sea salt and green chili sea salt.

The process through which Toronto-based Just A Pinch ( www.justapinch.ca) does so is a secret, but the adventurous can try creating their own infused salts at home. The process of smoking salt and/or infusing it with whatever flavour you like is a lot simpler than it sounds.

Story continues below advertisement

And it's guaranteed to impress dinner-party guests, especially if you serve the finished condiment in shallow salt cellars scattered across a dinner or buffet table.

Salt can be smoked with either a smoker or a standard barbecue. If you're using a barbecue, turn on the unit's indirect burners (these are typically the back burners) and bring the temperature to 350 F. Soak two cups of flavoured wood chips (oak, mesquite, hickory, even apple) in tepid water for about an hour and then discard the water through a strainer.

If your barbecue comes with a smoke drawer, fill the drawer with two cups of the wood chips.

Alternatively, a smoker box can be purchased from most hardware stores. For a handy DIY option, wrap the chips in two or thee layers of aluminum foil and then poke quarter-inch holes in the foil to let the scent out.

Finally, thinly spread two cups of coarse sea salt or kosher salt in a shallow baking pan and place it on the barbecue grill away from the heat source. Keep the barbecue at a medium heat level (the temperature should not exceed 450 F) and smoke the salt with the lid closed for between one and two hours.

Except to stir the salt every 45 minutes, do not lift the barbecue lid. To infuse the salt with extra flavour, add a few drops of vanilla, lemon or other extract to the wood chips when you place them on the barbecue; the flavour will also be absorbed into the salt.

Of course, a trip to your local gourmet grocery store will yield quicker results and offer more varieties, but the process is a fun one if you have a free few hours and have caught the smoking bug. Also, smoking your own salts can produce a stronger flavour: The longer you leave the salt on the grill, the more intense its taste will be.

Story continues below advertisement

Sebastien Centner is the director of Eatertainment Special Events in Toronto ( www.eatertainment.com).

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies