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Smoked Salt

Low concern

Smoked salt is sodium chloride with absorbed wood-smoke compounds. Excess sodium intake is the main concern, as with all salt.

Found in

162 products

What it is

Sea salt or rock salt smoked over wood (e.g., hickory, alder) to impart smoky flavor.

Seasoning; flavored salt.

Why it's flagged

sodium intake — major contributor
PAHs from smoking process (low at typical use)

What regulators actually say

"Most Americans consume too much sodium — over 3,400 mg/day on average versus the recommended 2,300 mg/day limit."

FDA — Sodium in Your Diet — fda.gov

"Polycyclic aromatic hydrocarbons (PAHs) are produced during the incomplete combustion of organic matter, including wood smoke; benzo[a]pyrene is a marker."

EFSA — Polycyclic Aromatic Hydrocarbons in Food — efsa.europa.eu

Regulatory status

United States — FDA

GRAS as salt under 21 CFR 182.1; smoked food category.

European Union — EFSA

Authorized; smoke flavorings/PAHs subject to Reg. 2065/2003.

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