Smoked salt crystals

These salt crystals come from the salt pans of Cyprus, where seawater slowly evaporates in shallow basins, forming characteristic pyramid crystals — hollow, delicate, with a mild sea salt note as a base.

Subsequently cold-smoked over wood, the crystals develop a deep, smoky-spicy note reminiscent of a campfire, without being overpowering. The flaky texture remains crispy—ideal for finishing touches right at the table, just before serving.

It pairs classically with grilled steak, salmon fillet, or roasted root vegetables. It also adds an unexpected touch to avocado or dark chocolate. Enjoy it with a smoky Pinot Gris or a Syrah from the Rhône.