Pacific Ocean Salt with Stone-ground spices

Herb Infused Salt

$12.00 USD

Sale Sold out

Shipping calculated at checkout.

Size Glass Jar 1/2 Cup 1 Cup

A tray of roasted vegetables, a piece of grilled fish, a bowl of soup: this is the all-purpose herb salt that pulls them together in one shake. Garlic, parsley, oregano, dill, celery seed, and lemon peel in sea salt give it a fresh, green, Mediterranean-market flavor. Toss it with potatoes and olive oil before roasting, rub it on chicken, or sprinkle it over eggs, popcorn, and buttered bread.

There is no chile here, so it seasons gently and suits delicate dishes as easily as bold ones. The lemon peel keeps it bright and the celery seed adds a savory, almost earthy depth. We blend it in small batches in Portland and grind the aromatics fresh so the herb oils stay lively.

Ingredients: sea salt, garlic, parsley leaves, lemon peel, Tellicherry black peppercorn, oregano, dill weed, celery seeds. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.

Common Questions

What does it taste like, and where do I use it?

Fresh and herby, led by parsley, oregano, and dill, brightened with lemon peel and grounded by garlic and celery seed. It suits roasted vegetables, fish, chicken, eggs, soups, and bread.

How do I use it without overpowering a light dish?

Add it gradually and taste. On delicate foods like eggs or white fish, a light pinch is enough. Because the salt is built in, season with this first, then adjust plain salt afterward.

Why does it taste bitter on my focaccia?

Dried herbs turn bitter when scorched. On bread, use a lighter hand and add some after baking, or press the salt into the dough so the herbs are not exposed to direct oven heat.

How is this different from your Spicy Salt?

Same herb-and-garlic backbone, no heat. This one stays mellow and all-purpose. Our Spicy Salt adds red pepper flakes, paprika, cayenne, and habanero for real fire, so choose by whether you want warmth or not.