We’ve infused hand-harvested Fleur de Sel—the "caviar of salt"—with the deep, earthy bitterness of dark roasted espresso and raw cacao, finished with a whisper of sweet Thai chili heat.
Create a world-class Coffee Rub bark on Brisket, Wagyu, or Ribeye. The espresso and cacao accelerate the Maillard reaction for a dark, savory crust.
Elevate salted caramel, dark chocolate brownies, or vanilla bean gelato. The chili provides a sophisticated back-end warmth that lingers.
Use as a high-end Espresso Martini rim salt or for a "Spiced Old Fashioned" to add visual texture and aromatic complexity.
Exceptional on roasted root vegetables like charred carrots or honey-glazed sweet potatoes.
Texture: Delicate, moist Fleur de Sel crystals that provide a soft crunch without overpowering the palate.
The Science: The natural acidity in the espresso acts as a natural meat tenderizer, while the salt suppresses bitterness to unlock the hidden sweetness of the cacao.
Origin: Solar-evaporated sea salt from the pristine waters of the Andaman Sea.
Ingredients: All-Natural Sea Salt, Dark Roast Coffee, Raw Cacao, Thai Bird's Eye Chili, Hint of Coconut.
Pitmaster Pro-Tip: Apply as a dry brine 4 hours before smoking. The coffee oils penetrate the muscle fibers, while the Fleur de Sel ensures a juicy interior and a coffee-infused crust.
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