Cherrywood Smoke Sea Salt

Infused with the rich, fragrant flavor of subtly sweet cherrywood smoke, our Cherrywood Smoke Sea Salt adds a mild smokiness and salty crunch to a wide variety of foods.

  • Crisp, crunchy, coarse grains
  • Rich, smoky flavor and aroma with sweet notes
  • Pairs well with lighter proteins like fish and poultry
  • Ready to use. Add to taste.
  • Ideal for poultry, seafood, sauces, salads, soups, or as a finishing salt
  • Sprinkle onto hot buttered popcorn or french fries
  • Use as a unique rimming salt for savory cocktails


Smoky Harissa Roasted Sweet Potato Wedges

Our Harissa Spice Blend infuses these crispy baked sweet potatoes with the spicy flavor of chiles and a complex array of savory spices, while our Cherrywood Smoke Sea Salt adds rich smokiness. The combination of sweet, spicy and smoky makes this dish an addictive side option for everything from burgers to grilled chicken.

Prep Time:  5 Minutes
Cook Time: 40 Minutes
Servings: 6

2 Tablespoons F+F Harissa Spice Blend 
1 Teaspoon Ground Cumin
1 Teaspoon F+F Cherrywood Smoke Sea Salt
3 Medium Sweet Potatoes, scrubbed and cut into 1/2-inch- thick wedges
2 Tablespoons Vegetable Oil
1 Tablespoon Fresh Cilantro, chopped

1.	Preheat oven to 400°F, and line two baking sheets with parchment paper.
2.	Stir together F+F Harissa Spice Blend, cumin and F+F Cherrywood Smoke Sea Salt in small bowl.
3.	Toss sweet potato wedges with oil in large mixing bowl until well-coated. Sprinkle spice mixture lightly over wedges, while tossing, to thoroughly coat.
4.	Transfer wedges to prepared baking sheets, and bake 35 to 40 minutes, until potatoes are tender and crispy at edges, tossing once halfway through cooking.
5.	Sprinkle with chopped fresh cilantro. Serve hot.	


Dark Chocolate and Cherrywood Smoke Sea Salt Cookies

Cook time: 30 minutes 
Servings: 30 cookies

1/2 cup unsalted butter, at room temperature
1/2 cup white sugar
1/2 cup granulated brown sugar
1 large egg
1 teaspoon premium Madagascar bourbon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups dark chocolate, chopped
1 tablespoon Cherrywood Smoke Sea Salt

1.	Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
2.	In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy. Add egg and vanilla extract and beat for 1 minute.
3.	Whisk together flour, baking soda and regular salt in medium bowl. Add dry mixture to wet mixture, and beat on low speed until just incorporated. Mix in dark chocolate pieces.
4.	Drop tablespoon-sized scoops of cookie dough onto prepared baking sheets, leaving about 2 inches of room between cookies. Sprinkle generously with Cherrywood Smoke Sea Salt.
5.	Bake cookies until just golden brown, about 15 minutes. Remove from oven and allow to cool on pan for 5 minutes.
6.	Transfer to a wire rack to cool completely.


Smoked Cherrywood Pork Ribs

PREP TIME: 25 minutes  
COOK TME: ~5 hours 

1.5 pounds of pork ribs 
2 Tablespoons of F + F Cherrywood Smoke Sea Salt 
1 Teaspoon of cayenne 
1 Teaspoon of smoked paprika
¼ cup of molasses 
½ cup of applesauce (no sugar) 
3 cloves of garlic 

1.	Start by making the sauce/marinade with a sauce pot on medium low. 
2.	Grate your garlic and add it into the sauce pot with the molasses and applesauce. 
3.	Cook your sauce on medium low for 15 minutes, making sure it does not boil but lightly simmer.
4.	Let the sauce cool and prepare your meat. Preheat the oven to 250°.
5.	Mix together the cayenne, paprika, and cherrywood smoke sea salt. Place this rub on your rack of ribs. 
6.	Cut a large enough piece of foil to wrap up the entire rack of ribs. Place the ribs on top and lather half of your sauce ontop to the ribs, spreading it around evenly. 
7.	Line a roasting dish with foil, place the ribs ontop and into the oven once fully to temp. 
8.	Check on your ribs after two hours, lathering on more sauce with a brush and wrapping back up in foil.
9.	Remove your ribs from the oven when they are tender enough to put a fork through without tension or about 4 hours. 
10.	Finish on a hot stove top of BBQ for a crispy but tender finish.