Pacific Ocean Salt with Stone-ground spices
Habanero Salt
Habanero Salt
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Bright, fruity, and genuinely hot: habanero brings a tropical, almost citrusy heat that other chiles do not. Ground into Pacific Ocean sea salt with paprika and cayenne, it turns up the fire on tacos, grilled shrimp, mango salsa, roasted pineapple, or a pot of black beans. Sprinkle a little at the end for heat with real flavor behind it.
This is hot, well above a jalapeno, so season with a light hand and taste as you go. Paprika lays down a round, sweet-pepper base and cayenne stretches the heat across the whole bite. We blend it in small batches in Portland.
Ingredients: Pacific Ocean salt, habanero peppers, paprika, cayenne pepper. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.
Common Questions
How hot is habanero salt?
How hot is habanero salt?
Hot. Habanero sits well above jalapeno heat, with a fruity, tropical character rather than a flat burn. A small amount seasons a whole dish, so add it gradually.
What makes it taste fruity?
What makes it taste fruity?
Habanero is naturally fruity and floral, close to mango and citrus, which is why it pairs so well with tropical fruit, pork, and seafood. The paprika underneath keeps it warm and rounded.
How do I use it without overdoing the heat?
How do I use it without overdoing the heat?
Add it at the end, taste, and build. If a dish tips too hot, stir in something creamy or sweet, like coconut milk, sour cream, or a little honey, to pull it back.
What should I put it on?
What should I put it on?
Tacos, grilled shrimp and fish, mango or pineapple salsa, black beans, roasted pork, and corn. It also rims a spicy margarita.
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