Ghost Pepper Salt
Ghost Pepper Salt
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This one is for the heat-seeker at the table, the person who orders the hottest thing on the menu on purpose. Ghost pepper is one of the hottest chiles in the world, and even ground into sea salt it brings a serious, building fire. Use a tiny pinch to finish tacos, wings, chili, eggs, or a pot of noodles when you want real heat, not a hint of it.
A little goes a long way, so start with less than you think and add slowly. Garlic rounds the edges so it tastes like food and not a dare, but make no mistake, this is seriously hot. We blend it in small batches in Portland.
Ingredients: sea salt, ghost pepper, garlic. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.
Common Questions
How much should I use?
How much should I use?
Start with a pinch smaller than you would use of any normal salt, taste, and build up from there. Adding more is easy. Rescuing a dish you have already overheated is not.
What do I do if a dish gets too hot?
What do I do if a dish gets too hot?
Balance the burn with dairy, fat, or something sweet: a spoon of yogurt, sour cream, coconut milk, or a squeeze of lime with a pinch of sugar. Water spreads the heat around rather than cooling it.
What do people put it on?
What do people put it on?
Tacos, hot wings, chili, ramen, eggs, and pizza. Heat lovers also rim a spicy cocktail or dust it over mango and pineapple for a sweet-hot bite.
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