A new breed of naturally smoked salt, it?s sometimes called ?Salish? salt, after the native Pacific Northwest tribe that inhabited the lands between Puget Sound and Cascade Mountains. Call it what you will, what makes this brownish salt so spectacular is red alderwood. Used to smoke salmon and meat for hundreds of years, it slowly penetrates every pore of the pebble texture for 24 hours. Giving the salt an intense clean-smoke flavor. An authentic woodsy quality that?s smokin? good.