We will be discussing flavors this month in our “30 Days of Flavor” blog series. Every day this month, VSpicery will select a spice, seasoning, salt, etc., as the flavor of the day, giving you it’s history, flavor profile, and uses. We hope you enjoy these flavors and their unique stories.

The first day of flavor is dedicated to a flavorful salt, Alderwood Smoked Salt. Many of our customers have sampled Alderwood Smoked Salt at one of the outdoor markets, and became enamored after their first bite. One of our favorite uses is simple and delicious. Take an avocado, half it and discard the seed. Grind some Alderwood Smoked Salt and Special Peppercorn Blend, then drizzle some Lemon Oil over the top. The salt brings out the natural smokiness of the fruit making this quick side dish a quick family favorite. If you don’t have our wonderful Lemon Olive Oil, you can substitute a good regular Olive Oil and some fresh lemon juice.

Alderwood Smoked Salt originated in the Pacific Northwest and was perfected by the Native American Indians in that region. The Northwest tradition of smoking salmon and other meats with Northwest Red Alderwood has been a way of cooking for hundreds of years. Slowly smoked over real Alderwood logs, this Pacific sea salt has a very clean smoked flavor, with no additives or preservatives.

Alderwood Smoked Salt is equally delicious on meats as well as veggies. When using for grilled meats, season with all other flavors before grilling then salt with Alderwood Smoked Salt after the meat has been cooked. Use it to salt steamed or grilled vegetables, on salads, in rice or pastas, and it’s also a great addition to soups. Try a great alternative to a traditional leaf salad: dice an avocado, red onion and tomato. Mix together with Alderwood Smoked Salt, Special Peppercorn Blend, Barrel Aged (18 yr. old) Balsamic Vinegar and Mosto Olive Oil.