Hand-harvested Andaman sea salt, cold-smoked over tamarind hardwood, one of the most aromatic tropical hardwoods available. Deep, earthy smoke with hints of walnut and a clean salt finish, in a bulk size for grill season, BBQ and busy kitchens.
Keep the Tamarind Smoked jar on the table and refill it from the bag.
Finish red meats and game, such as brisket, ribeye, lamb and ribs, with a generous pinch just before serving. Use as a rim salt on mezcal cocktails and bloody marys. Stir through compound butter. Finish roasted root vegetables or dark chocolate desserts, anywhere you want smoke without the grill.
The 4lb bag is designed for high-volume use: restaurants and private chefs, BBQ competitors and pitmasters, and home cooks who found the jar wasn't lasting long enough. Refill your jar from the bag. Free shipping on every Chef's Bag in the US.
“The purity, texture, and balance are exceptional — each variety brings something unique, from clean mineral notes to subtle smoke or floral salinity.”
— Chef Derick Wade, Coastal Catch, Charleston, SC
“The texture, purity, and minerality are spot on, and their blends have a depth you just don’t find anywhere else.”
— Chef Dallas McGarity, The Fat Lamb Modern Kitchen & Bar, Louisville, KY
Ingredients: Smoked sea salt. All natural · Non-iodized · No additives · Cold smoked.
Weight: 4lbs (1.8kg)
Packaging: Resealable aluminum foil bag
Product of Thailand
Does the Chef's Bag ship free?
Yes, in the US. Canadian trade pricing and availability are quoted on request, and full cases and pallets are quoted separately.
Can I refill my jar from the bag?
Yes. It's the same Tamarind smoked sea salt as our jar, so you can refill your jar or salt cellar from the bag.
Do you offer trade accounts or case pricing?
Yes. Request a trade account and tell us your monthly volume.
Is it non-iodized with no additives?
Yes. It's smoked sea salt with no additives, non-iodized.
Chef & Trade Accounts: Professional kitchen or food service buyer? Get better rates on bulk orders. Request a trade account here.
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