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Pacific Ocean Salt with Stone-ground spices

Rosemary & Lavender Salt

Rosemary & Lavender Salt

$12.00 USD
$12.00 USD
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Lavender usually shows up in shortbread and lemon cake, so a savory lavender salt surprises people, in the best way. Paired with rosemary, garlic, and cracked Tellicherry black pepper in sea salt, the floral note turns grown-up and herbal instead of sweet. Sprinkle it over roast lamb, potatoes, chicken, focaccia, or roasted spring vegetables.

Lavender is delicate and turns soapy fast, so we keep it light in the blend and you should too, a small finishing pinch rather than a heavy hand. Rosemary carries the savory backbone that makes the whole thing feel at home on a dinner plate. We blend it in small batches in Portland.

Ingredients: sea salt, garlic, Tellicherry black peppercorn, lavender, rosemary. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.

Common Questions

Isn't lavender a dessert flavor?

It is best known for sweets, but a small amount alongside rosemary reads as savory and aromatic, close to the herbs of Provence. Think roast lamb and potatoes, not cookies.

How do I keep it from tasting soapy?

Use less than you think. Lavender turns soapy when overdone, so add a light pinch at the end, taste, and build slowly. The blend is already balanced to keep lavender in the background.

What does it pair with?

Lamb, chicken, pork, roasted potatoes, carrots, and focaccia or flatbread. It also finishes goat cheese, honey toast, and grilled peaches for a floral-savory edge.

When do I add it?

Best near the end or at the table as a finishing salt, so the rosemary and lavender aroma stays bright. On roasts, a light rub before cooking works, with a final pinch at serving.

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Ingredients:

Sea Salt, Garlic, Tellicherry Black Peppercorn, Lavender, and Rosemary
Rosemary & Lavender Salt

Rosemary & Lavender Salt

$12.00