Spice of the Month: Black Lime & Chili Salt

A perfect blend of crunchy, pristine salt, ground black lime and a combo of three chilis.

Savory, tart with just a little kick to it, Burlap & Barrel’s Black Lime & Chili Salt is the summer spice we’ve been looking for. Simply whisk into your favorite salad dressings and marinades or use it to season eggs, meats and anywhere you’d usually use salt - yes, even your margarita glass! The citrusy tang is light and fresh, perfect for summer days and evenings over the grill. This blend was a such a huge hit sprinkled over popcorn at Seed + Oil’s x Burlap & Barrel spice tasting event, that we completely sold out of our stock that day! Not to worry, we’re sure to always have back up.

What makes this spice blend so special?

We think it’s the excellent quality matched with perfect blending. The salt crystals come from Syracuse Salt Co., a father-daughter team based out of the ‘Salt City’, Syracuse, NY. Salt deposits left behind by an ancient ocean are folded deep into the Salina shale formation by glacial movement, where the rock salt is absorbed into the aquifer located several feet underground and pumped to the surface.  The water is then evaporated slowly, leaving behind a pure snow white flake loaded with minerals. And because the salt comes from a well, there is no risk of micro plastics.

Next up is the Black Lime, with its delightfully tart and savory flavor. Limes grown at a family farm in Guatemala are sun dried and then ground to a powder. Common in Persian cooking, we find that it adds depth and complexity to this blend.

And finally, to kick up the heat, a blend of three chilis. The Black Urfa Chili comes from Turkey, where it has been grown for centuries. The ripened bright red chilis are dried under the sun, a technique that allows the pepper to cure in its own natural juices, giving way to a deep Unami flavor and rich, savory notes of cocoa. The Silk Chili Flakes are the Turkish variety of Aleppo pepper. It’s summery and mildly spicy, with tastes of honey and tomato. Historically, they were ground using heavy silk ropes, giving them a smooth, slippery texture. And finally, the Cobanero Chili Flakes, a rare Maya variety grown in the mountains around the city of Cobán, Guatemala. The spiciest of three, this chili pepper offers a bright, slightly smoky heat and fruity aroma.

How Do I Use It?

Sprinkle it over eggs, grilled corn, hummus, fruit salads, dressings and marinades - anywhere you’d usually add salt! Need more inspo? Head on over to Burlap & Barrel’s website for suggested recipes.