Sel fumé au bois de cerisier infusé – Jacobsen Salt Co.

The cold-smoked cherrywood gives it this deep, almost sweet aroma that hits you the second you open the jar. I've been finishing steaks and even popcorn with it, and the flake texture clings just right without clumping.

The flakes are delicate and dissolve quickly, which makes the cherrywood smoke feel clean rather than overpowering. I've been finishing roasted vegetables and even simple buttered toast with it, and everything gets this subtle, woodsy lift. A little goes a long way, so the jar should last me a good

I sprinkled this on roasted vegetables and the cherrywood smoke comes through without being overwhelming. The flakes are delicate and dissolve nicely, so you get that smoky depth in every bite.