Smoked Salts, Spices, and Peppercorns
Each smoked salt, spice, or pepper product is hand smoked in small batches to insure maximum freshness. We start with the finest ingredients, smoke them over open wood fires from fine-downed Ozark hardwoods, and seal them immediately for freshness.
I take great care in hand crafting each item and serve them with pride. Each of these seasonings is designed as a “finishing” presentation; add to your dish at the end for maximum flavor and smoke. Our slogan is “no, it’s not for everyone.”
Smoked Salts
Adobe-blend Smoked Sea Salt
Our Adobe blend is based on smoked coarse Pacific sea salt with added spices, including garlic, onion, orange, lemon, oregano, cumin, peppercorns and coriander. This is a unique blending of salty, savory and citrus.
Adobe-blend Smoked Mineral Salt
With the same blend of spices, the base is smoked fine grain mineral salt from Utah. This is our only fine grain offering — we hand grind the spices and mix them immediately prior to packaging. The taste is unique and compelling. Use in place of table salt.
Bourbon Bacon Smoked Sea Salt
Guy salt extreme!! Look at other so-called bacon “flavored” salts; dozens of chemicals and no mention of actual bacon. This Bourbon Bacon Smoked Salt contains bourbon, bacon and coarse smoked sea salt — nothing more, nothing else! Man up!
Smoked Sea Salt, Dill and Lime
Using both dill seed and dill weed, this smokey seasoning has a dill taste that is tangy and sharp.
Originally blended for fish, great on grilled veggies. Surprise yourself by rolling a baked potato in this salt and top with Greek yogurt.
Smoked Spices
Smoked Spanish Paprika
This is the spice that started it all. A friend brought back some “pimenton de la vera dulce” — Spanish smoked sweet paprika. Wow! I loved it and wanted more (I can make this). Just shake some on a hot cup of soup and smell the smokey aroma.
Smoked Hungarian Paprika
The differences between Spanish and Hungarian paprikas are subtle; Spanish is sweeter, Hungarian more savory. Each has its fans (apparently, devout and ardent fans), pick a side.
This paprika is double smoked over cherry and pecan woods with an addition of rosemary to the final fire.
Smoked Peppercorns
Smoked Mixed Peppercorns
A mix of black, white, pink and green peppercorns slow smoked over cherry hardwood and rosemary. This peppercorn blend has a tangy kick in the smoke. Use anytime where you would add fresh ground pepper.
Smoked White Peppercorns, Wasabi and Soy
Walk on the wild side! This blend of pepper and wasabi with a hint of soy sauce is complex (with a bite).
Smoked Black Talcherry Peppercorns
The prize peppercorn - organic black Talcherry peppercorns; we take this ultimate peppercorn and smoke it in 3 stages over cherry, rosemary and pecan woods. This one takes time but the results are definately worth it.
About SmokeLicked
Often good ideas come out of left field. Several years ago a friend brought back some smoked paprika from Spain as a gift — I thought it was great!. Being an incurable tinkerer, I tried duplicating the taste.
After many efforts and maybe a pickup full of wasted paprika, I hit on a smoking process that made a really decent smoked paprika. Then I discovered smoked salt, and yes, tried making my own version of that. There was no turning back.
I now own 3 woodburning smokers. I travel around the Ozarks harvesting downed hardwoods and burning them to inhale the smoke produced. My Jeep, my clothes, and my dog smell like smoke.
All of these smoked spices are handmade in small batches. I don’t carry a large inventory, I deliver the freshest, finest spices and salts possible; You’ll catch me in the local farmer’s markets that I attend (this year I was in Pittsburg, Kansas in June and I’ll be in Montrose, Colorado for July and August). Just try one, heck buy a 6 pack and try several. I think you’ll like them as much as I do.
Contact Us
Get in touch with SmokeLicked for any questions, comments, or concerns. Volume discounts (quantities and shipping) are available for restaurant level orders — submit request for a bid.
- Email:
All content © SmokeLicked Seasonings, 2012.
Contact me at the above email address with any questions, comments, or concerns.