The locals take the Arabian Fleur De Sel and cold smoke it for 4 days, producing this stunning smoked pyramid sea salt. It has a mild flavor. Great on all meats, lamb, chicken and oily fish like salmon. The grains hold a lot of flavor and crush easily between your fingers. This smoked salt can be used as a finishing salt do to the thin walls of the pyramid, they will crush easily and dissolve quickly in the mouth.