Smoked Sea Salt

Smoked sea salt is a type of sea salt that has been exposed to smoke from burning wood, such as hickory, applewood, or mesquite. This process infuses the salt crystals with a distinct smoky aroma and flavor. It is produced by either cold-smoking the salt or by adding liquid smoke flavorings to sea salt.

Manufacturers add smoked sea salt primarily as a flavoring agent to impart a savory, smoky taste to foods. It is commonly found in seasoning mixes, marinades, sauces like ketchup and BBQ sauce, and even in some chocolates and jerky to enhance their flavor profiles.

Smoked sea salt is generally recognized as safe (GRAS) by the FDA, as it is primarily sodium chloride. Like all salts, it contributes to the sodium content of foods. The FDA Daily Value for sodium is 2,300 mg per day. JECFA has not set an ADI for sodium chloride as it is a fundamental nutrient and food ingredient, not an additive requiring such evaluation. Excessive sodium intake can be a concern for some individuals, but smoked sea salt itself is not associated with unique health risks beyond those of regular salt.