On the FIFTH day of Christmas The Spice Trader gave to me:
This is Himalayan salt that has been wood smoked. It taste of campfire, bbq, and fire place.
There are many applications for this salt.
I love it on green beans or edamame. It can also be used to enhance anything smoked or barbequed. Try it on your morning eggs.
I especially like to add it to Mexican Chili, or ribs!
Here is recipe for steamed green beans with smoked salt.
Steam green beans over boiling water for 5 minutes ( I like them with a little crunch.) Empty the boiling water and put the beans in the warm pot - drizzle with olive oil and sprinkle with the delicious smoky salt.