Category: Seasoning
This blend combines our black garlic and Pure Kosher Sea Salt, harvested from Netarts Bay on the Oregon Coast, with sun-dried tomato, three types of chiles, cacao nibs from Portland-based Cloudforest and mushroom. It’s umami with just the right amount of heat.
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.
The cacao nibs are the surprise star here—they add a subtle richness that makes the chiles feel deeper, not just hotter. I've been using it on roasted vegetables and even plain rice, and that Oregon sea salt really ties everything together. This jar won't last me long.
