The quiet one that steals the show.
Ingredients: Sea Salt, Organic Roasted Leeks.
Leeks are the most underestimated allium in the kitchen. Sweet, deep, and complex in a way that onion wishes it could be — and when you roast them, something almost magical happens. The sharpness mellows. The sweetness concentrates. The flavor gets serious.
We took that and put it in your salt.
Two ingredients. Roasted leeks. Pure sea salt. That's it — because when something is this good, it doesn't need help.
Finish your eggs with it. Fold it into mashed potatoes until your guests won't stop asking what you did differently. Use it on roasted chicken, grilled fish, buttered pasta, or any vegetable that needs a reason to exist. This is the salt that makes people think you know something they don't.
You do now.
Made by hand in small batches in Oregon, because real flavor can't be rushed.
Tasting Notes: Sweet. Savory. Deeply roasted. Allium richness without the bite.
How to Use: Eggs, potatoes- smashed, roasted, mashed, roasted vegetables, chicken, fish, shellfish, buttered pasta, soups, stews, compound butter, a secret ingredient for meatballs, as well as sourdough breads.
The quiet one that steals the show.
Ingredients: Sea Salt, Organic Roasted Leeks.
Leeks are the most underestimated allium in the kitchen. Sweet, deep, and complex in a way that onion wishes it could be — and when you roast them, something almost magical happens. The sharpness mellows. The sweetness concentrates. The flavor gets serious.
We took that and put it in your salt.
Two ingredients. Roasted leeks. Pure sea salt. That's it — because when something is this good, it doesn't need help.
Finish your eggs with it. Fold it into mashed potatoes until your guests won't stop asking what you did differently. Use it on roasted chicken, grilled fish, buttered pasta, or any vegetable that needs a reason to exist. This is the salt that makes people think you know something they don't.
You do now.
Made by hand in small batches in Oregon, because real flavor can't be rushed.
Tasting Notes: Sweet. Savory. Deeply roasted. Allium richness without the bite.
How to Use: Eggs, potatoes- smashed, roasted, mashed, roasted vegetables, chicken, fish, shellfish, buttered pasta, soups, stews, compound butter, a secret ingredient for meatballs, as well as sourdough breads.
