$6$12
هذا المزيج يجمع بين الثوم الأسود وملح الكوشر النقي، الذي يُحصد من خليج نيتارتس على ساحل أوريغون، مع الطماطم المجففة بالشمس، وثلاثة أنواع من الفلفل الحار، وقطع الكاكاو من كلاودفورست في بورتلاند، والفطر. إنه نكهة أومامي مع القدر المناسب من الحرارة.
The cacao nibs give this a subtle smoky depth that I didn't expect from a seasoning. I've been sprinkling it on roasted sweet potatoes and eggs all week, and the sun-dried tomato really comes through without being overpowering.
The cacao nibs are the surprise here—they give the blend a quiet depth that makes the chiles feel rounder instead of just hot. I’ve been shaking it over roasted vegetables and even plain scrambled eggs, and every dish comes out tasting like it got a fancy restaurant finish.
The sun-dried tomato and three chiles give it a smoky depth that makes plain roasted chicken taste like a slow-cooked weekend meal. I've used it as a dry rub and even stirred a pinch into soup broth, and the Oregon sea salt keeps everything balanced without going sharp.
