Lemon Mint Salt

A squeeze of lemon and a few torn mint leaves make almost anything taste like summer, and this salt keeps both on the shelf ready to go. Bright lemon peel, cool mint, garlic, and onion in flaky Pacific Ocean sea salt, finished with a gentle warmth from African bird pepper. Sprinkle it over grilled fish and shrimp, roasted vegetables, chickpeas, a Greek-style salad, or a cold yogurt dip.

The heat is gentle, a soft background tingle rather than a burn, so the citrus and mint stay in front. A touch of citric acid, the natural tang of citrus fruit, sharpens the lemon so it reads fresh-squeezed instead of candied. We blend it in small batches in Portland.

Ingredients: Pacific Ocean salt, garlic, onion, Tellicherry black peppercorn, African bird pepper, mint leaves, lemon peel, citric acid. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.

How much should I use?
Start light and add near the end of cooking. Mint and lemon fade with heat, so a finishing sprinkle keeps them vivid. Too heavy a hand flattens the other flavors, so build it up gradually.

How hot is it?
Gentle. African bird pepper adds a soft, warm tingle in the background while lemon and mint stay in the lead. It reads bright and herby first, with only a light heat behind it.

Does it work for cocktails and seafood?
Yes to both. Rim a gin or vodka cocktail, or a glass of lemonade, for a cool herby edge. On seafood, sprinkle it over grilled or raw oysters, scallops, and shrimp right before serving.

Is the citric acid a preservative?
No. Citric acid is the natural tang found in lemons and limes, added here for brightness so the lemon reads fresh and lively. It sharpens flavor, not shelf life.